Crabmeat Cheesecake
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Some restrictions applyWhether you’re celebrating or enjoying a simple Sunday supper, treat yourself to the luxurious Palace Café Crabmeat Cheesecake! This savory cheesecake, redolent with the scent of local blue crab and rich with cream, is baked in a Louisiana pecan crust and topped in tangy Creole Muenier sauce.
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 8-10 people and includes
- Crabmeat Cheesecake
- Creole Meuniere Sauce (16 oz.)
- Each cheesecake measures 9"
- Crabmeat cheesecake ships frozen with ice packs, may thaw in transit.
- Store cheesecake + sauce may be stored in the freezer for up to 1 month or in the refrigerator for up to 24 hours.
To Serve
Crabmeat Cheesecake
- Remove wrap and thaw overnight in refrigerator.
- Heat uncovered on a foil or parchment lined sheet tray at 325° F for 20-25 minutes or until warm. Let the cheesecake rest for at least 5 minutes before cutting.
Creole Meurnier Sauce
- Empty into sauce pan on low heat and warm gently stirring frequently. Be careful to NOT overheat sauce or warm for too long, it will break!
- Pour sauce over the cheesecake.
- Serves & enjoy!