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Savory Jonah Cheesecake Recipe

Savory Jonah Crab Cheesecake

  • Author: The Kilted Chef
  • Yield: Serves 6 - 8 1x


  • 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.



  1. Pre heat oven 325F
  2. Mix the Parmigiano-Reggiano, breadcrumbs, dill and butter in a small bowl. Press the mixture into the bottom and up the sides of a greased 10 ” spring form pan.
  3. In a large sauté pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season the mixture with the salt and pepper. Sauté for 2 minutes, remove from the heat and cool.
  4. Using an electric mixer beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, cheese, and Sautéed vegetables until fully incorporated, about 2 minutes. Fold in the Jonah crab and the dill. Pour the filling into the prepared crust and bake until firm, about 1 hour.
  • Category: entree, seafood, recipes