2 1/2 lb Cooked crab; picked over,
4 c Water
1 c Dry white wine
1 Onion; chopped
2 Carrots; chopped
1 Clove garlic; minced
2 tb Tomato paste
1 Bouquet garnish; 3 parsley
-sprigs, 3 thyme sprigs, 1
-bay leaf & 10 peppercorns
1/2 c Whipping cream
6 oz Cream cheese; at room
2 lg Eggs
1/2 Shallot; minced
1 tb Chopped tomatoes; seeded
1 sm Clove garlic; minced
1 1/2 ts Fresh dill; minced
1 1/2 ts Fresh lemon juice
Cayenne pepper powder; to
1/2 c Chilled unsalted butter; l
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 1/2 cup,
stirring occasionally, about 1 1/2 hours. Strain. Add the cream to the
cooking liquid and simmer until reduced to 3/4 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.