Crab meat cheesecakes with crab

4 Servings

Ingredients

Quantity Ingredient
2½ pounds Cooked crab; picked over, shells reserved
4 cups Water
1 cup Dry white wine
1 Onion; chopped
2 Carrots; chopped
1 Clove garlic; minced
2 tablespoons Tomato paste
1 Bouquet garnish; 3 parsley sprigs, 3 thyme sprigs, 1 bay leaf & 10 peppercorns
½ cup Whipping cream
6 ounces Cream cheese; at room temperature
2 larges Eggs
½ Shallot; minced
1 tablespoon Chopped tomatoes; seeded
1 small Clove garlic; minced
1½ teaspoon Fresh dill; minced
1½ teaspoon Fresh lemon juice
Cayenne pepper powder; to taste
½ cup Chilled unsalted butter; l stick
Caviar; optional

Directions

THE SAUCE

THE CHEESECAKES

FINISHING

For The Sauce Preheat the oven to 350 degrees. Crack the crab and remove the meat from the shells. Cover and chill the meat until ready to use.

Place the crab shells in a roasting pan and roast until aromatic. About 20 minutes. Transfer the shells to a heavy, large saucepan. Mix in the water, wine, onion, carrots, garlic, tomato paste and bouquet garnish and bring to a boil. Reduce heat and simmer until the liquid is reduced to ½ cup, stirring occasionally, about 1½ hours. Strain. Add the cream to the cooking liquid and simmer until reduced to ¾ cup, stirring occasionally, about 10 minutes. (Sauce can be prepared to this point up to 1 day ahead).

Cover and chill.

For The Cheesecakes Butter four ⅔ cup souffle dishes. Using an electric mixer, beat the cream cheese in a medium bowl until fluffy. Beat in the eggs. Mix in the shallots, tomato, garlic, dill and lemon juice. Stir in the crab meat. Season to taste with salt, pepper and cayenne. Divide the mixture between the dishes. Bake until the centers are set, about 30 minutes. Cool slightly.

To Finish Run a sharp knife around the sides of the cups to loosen the cheesecakes. Invert 1 onto each plate. Bring the sauce to a simmer.

Gradually add the butter and whisk until melted. Season to taste with salt, pepper and cayenne. Spoon the sauce over the cheesecakes. Garnish with caviar if desired.

Recipe by: Bon Appetit RSVP

Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 29, 1998

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