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Avocados from Mexico and Crab Mini Cheesecakes



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2 tsp. olive oil
1/3 cup finely chopped yellow onion
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
3/4 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. ground hot red pepper
16 oz. cream cheese, softened
2 avocados from Mexico, peeled, pitted and mashed
2 large eggs
1/4 cup sour cream
1 cup lump crabmeat
Avocado and corn salsa, as needed
Cilantro, as needed


  1. 1
    1. Preheat oven to 350ºF. Coat mini-cupcake pans (for 36 cups) with cooking spray. Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, garlic, salt, black pepper, cumin and red pepper; sauté until vegetables are tender, about 2 minutes; cool.
  2. 2
    In a bowl, beat cream cheese and avocados until smooth. Beat in the eggs. Fold in sour cream, crab and cooled vegetables. Spoon mixture into cupcake pans; bake until cheesecakes are starting to rise and feel firm, about 18 minutes. Cool in pans 10 minutes; loosen edges and invert to remove. Refrigerate mini-cheesecakes until chilled.
  3. 3
    To serve, arrange 3 cheesecakes on each serving plate; serve with Avocado and Corn Salsa, avocado slices and cilantro leaves.


Author: Chef Dave Burger, Kitchen Gourmet Catering in Wood

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