Crabmeat cheesecakes with crab sauce

4 Servings

Ingredients

Quantity Ingredient
2½ pounds Crabmeat, cooked w/shells
4 cups Water
1 cup Dry White Wine
1 medium Onion, chopped
2 Carrots, chopped
1 Garlic Clove, minced
2 tablespoons Tomato Paste
1 Bouqet Garni
½ cup Whipping Cream
3 Parsley Sprigs
3 Thyme Sprigs
1 Bay Leaf
10 Black Peppercorns
6 ounces Cream Cheese, Room Temp.
2 larges Eggs
½ Shallot, minced
1 tablespoon Tomato, seeded & Chopped
1 Garlic Clove, Pressed
1½ teaspoon Dill, Fresh
1½ teaspoon Lemon Juice
Cayenne Pepper
½ cup Unsalted Butter, chilled &
Cut into pieces
Caviar, optional

Directions

BOUQET GARNI

CHEESECAKES

FOR SAUCE: Preheat oven to 350F. Crack crab and remove meat from shells. Cover and chill meat until ready to use. Place crab shells in roasting pan. Roast until aromatic, 20 minutes.

Transfer shells to a heavy saucepan. Mix in water, wine, onion, carrots, garlic, tomato paste, bouquet garni and bring to a boil.

reduce heat and simmer until liquid is reduces to ½ cup, stirring occaisionally [about 1½ hours] strain. Add cream cooking liquid continue to simmer until reduced to ¾ cup, stirring occaisionally [about 10 minutes]

FOR CHEESECAKES: Butter 4 ⅔ cup souffle dishes. Using electric mixer, beat cream cheese in medium bowl untill fluffy. Beat in eggs.

Mix in shallot, tomato, garlic, dill and lemon juice. Stir in crabmeat. Season to taste with salt and cayenne. Divide mixture between souffle dishes. Bake until centers are set [about 30 min.] Cool slightly.

Run a sharp knife around sides of dishes to loosen cheesecakes.

Invert 1 onto each plate. bring sauce to a simmer. Gradually add pieces of butter and wisk until melted. Season to taste. Spoon sauce over cheesecakes, garnish with caviar if desired.

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