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 Meuniere 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"
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- 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 Meuniere 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!
- Crabmeat Cheesecake – Kosher Salt, Sour Cream, Cream Cheese, Unsalted Butter, Eggs, White Pepper, Crab Claw Meat, Onion, Crystal Hot Sauce (Aged Cayenne Peppers, Vinegar, Salt), Pecan Crust (Flour, Unsalted Butter, Salt, Pecans)
- Creole Meuniere – Salted Butter, Worcestershire, Lemon, Cream, Potato Starch
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
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 leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
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.
