| previous | next |
Title: Crabmeat Cheesecakes with Crab Sauce
Categories: Appetizer Seafood Cheese
Yield: 4 Servings
| 2 1/2 | lb | Crabmeat, cooked w/shells |
| 4 | c | Water |
| 1 | c | Dry White Wine |
| 1 | md | Onion, chopped |
| 2 | Carrots, chopped | |
| 1 | Garlic Clove, minced | |
| 2 | tb | Tomato Paste |
| 1 | Bouqet Garni | |
| 1/2 | c | Whipping Cream |
| BOUQET GARNI | ||
| 3 | Parsley Sprigs | |
| 3 | Thyme Sprigs | |
| 1 | Bay Leaf | |
| 10 | Black Peppercorns | |
| CHEESECAKES | ||
| 6 | oz | Cream Cheese, Room Temp. |
| 2 | lg | Eggs |
| 1/2 | Shallot, minced | |
| 1 | tb | Tomato, seeded & Chopped |
| 1 | Garlic Clove, Pressed | |
| 1 1/2 | ts | Dill, Fresh |
| 1 1/2 | ts | Lemon Juice |
| Cayenne Pepper | ||
| 1/2 | c | Unsalted Butter, chilled & |
| Cut into pieces | ||
| Caviar, optional | ||
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 1/2 cup, stirring occaisionally [about 1 1/2 hours] strain. Add cream cooking liquid continue to simmer until reduced to 3/4 cup, stirring occaisionally [about 10 minutes]
FOR CHEESECAKES: Butter 4 2/3 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.
| previous | next |