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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 4 Servings

INGREDIENTS

2 1/2 lb Cooked crab, picked over
shells reserved
4 c Water
1 c Dry white wine
1 Onion, chopped
2 Carrots, chopped
1 Clove garlic, minced
2 T 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
temperature
2 Eggs
1/2 Shallot, minced
1 T Chopped tomatoes, seeded
1 Clove garlic, minced
1 1/2 t Fresh dill, minced
1 1/2 t Fresh lemon juice
Cayenne pepper powder, to
taste
1/2 c Chilled unsalted butter, l
stick
Caviar, optional
1 1/2 urs. Strain. Add the cream to the cooking liquid a, urs. Strain. Add the cream to the cooking liquid and simmer

INSTRUCTIONS

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  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.
Recipe by: Bon Appetit RSVP  Posted to MC-Recipe Digest by
drleroy@juno.com (LeRoy C Trnavsky) on  Apr 29, 1998

A Message from our Provider:

“Luck has nothing to do with it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 985
Calories From Fat: 528
Total Fat: 60g
Cholesterol: 408.8mg
Sodium: 1143.8mg
Potassium: 1666.3mg
Carbohydrates: 42.9g
Fiber: 7.6g
Sugar: 10.3g
Protein: 60.4g


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