Seafood Cheesecake Appetizer Recipe

1 sleeve butter crackers, such as Ritz, crushed
½ cup butter, melted
2 (8-ounce) packages cream cheese, softened
1 cup sour cream, divided
3 eggs
1 teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh crabmeat
4 green onions, chopped (white and green parts separated)

1. Preheat oven to 350F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Combine cracker crumbs and butter in a medium bowl; mix well. Press onto bottom of prepared pan. Bake 10 minutes.
3. Beat cream cheese and ¾ cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crabmeat and white part of green onions. Spoon into crust.
4. Bake on a foil-lined baking sheet 50 to 60 minutes, until top is lightly browned and center is set. (Cover with foil during the last 10 minutes to prevent over-browning. Cool 20 minutes on wire rack. Loosen sides of pan, but do not remove until completely cooled.
5. Transfer to a serving plate, cover with plastic wrap, and refrigerate until serving time. Remove plastic wrap, spread remaining 1/4 cup sour cream on top, and garnish with green part of onions. Serve with assorted crackers or party breads. Serves 24.

Nutrition facts per serving: 160 calories, 14g fat, 5g protein, 4g carbohydrates, 0g fiber, 210mg sodium.