Recipe - Crab Meat Cheesecakes With Crab

THE SAUCE
2 One half pound Cooked crab; picked over,
shells reserved
4 cup Water
1 cup Dry white wine
1 Onion; chopped
2 Carrots; chopped
1 Clove garlic; minced
2 tablespoon Tomato paste
1 Bouquet garnish; 3 parsley
sprigs, 3 thyme sprigs, 1
bay leaf & 10 peppercorns
One half cup Whipping cream

THE CHEESECAKES
6 ounce Cream cheese; at room
temperature
2 lg Eggs
One half Shallot; minced
1 tablespoon Chopped tomatoes; seeded
1 small Clove garlic; minced
1 One half teaspoon Fresh dill; minced
1 One half teaspoon Fresh lemon juice
Cayenne pepper powder; to
taste

FINISHING
One half cup Chilled unsalted butter; l
stick
Caviar; optional

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 One half cup,
stirring occasionally, about 1 One half hours. Strain. Add the cream to the
cooking liquid and simmer until reduced to Three fourths 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 2/3 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 MCRecipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
29, 1998