Crab & wild mushroom cheesecake with a green onion coulis

12 servings

Ingredients

Quantity Ingredient
1 === cheesecake ===
1.00 cup fresh grated parmigiano-reggiano ch; ees
1.00 cup bread crumbs
½ cup melted butter
1.00 tablespoon olive oil
1.00 cup chopped onions
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup chopped red peppers
½ cup chopped green onions
4.00 cup coarsely-chopped assorted fresh wil; d
1 mushrooms
2.00 teaspoon salt
1 freshly-ground black pepper; 12 turns
1¾ pounds cream cheese
4.00 large eggs
½ cup heavy cream
1.00 cup grated smoked gouda cheese
1.00 pounds lump crab meat; picked over
1 === coulis ===
1.00 cup prepared or homemade mayonnaise
¾ cup chopped green onions
1.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
1.00 tablespoon chopped egg yolk
1.00 tablespoon chopped egg white
1.00 tablespoon chopped chives
2.00 long chives
1.00 tablespoon capers
1.00 tablespoon chopped red onion

Directions

Preheat the oven to 350 degrees. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate.

Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions. This recipe yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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