Savory Jonah Crab Cheesecake

• 4 ounces grated Parmesan Cheese (Parmigiano-Reggiano)
• 1 cup dried Italian flavored breadcrumbs
• 1/2 teaspoon minced fresh dill
• 1/3 cup butter, melted (5 tablespoons)
• 2 tbsp Olive Oil
• 1 cup chopped onions
• 1/2 cup chopped yellow bell peppers
• 1/2 cup chopped red bell peppers
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1 3/4 pounds cream cheese, at room temperature
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup grated Parmigiano-Reggiano
• 1 lb Jonah crab, well drained and separated (Reserve 1/4 lb.)
• 1/2 cup chopped dill

Fresh Jonah Crab Salsa

• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• 2 tbsp diced red onions
• 2tbsp lemon juice
• 2tbsp Olive oil
• 1/2 tsp coarse salt
• 1/4 lb Jonah crab meat
• Lightly toss all the ingredients in a bowl and refrigerate till you’re ready to use. Perfect! Garnish on top of the cheesecake adds an element of freshness.