Crabmeat Cheesecakes With Crab Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Crabmeat, cooked w/shells
4 cup: Water,
1 cup: Dry White Wine,
1 medium: Onion, chopped
2: Carrots, chopped
1: Garlic Clove, minced
2 tbsp: Tomato Paste,
1: Bouqet Garni,
1/2 cup: Whipping Cream,
BOUQET GARNI
3: Parsley Sprigs,
3: Thyme Sprigs,
1: Bay Leaf,
10: Black Peppercorns,
CHEESECAKES
6 ounce: Cream Cheese, Room Temp.
2 large: Eggs,
1/2: Shallot, minced
1 tbsp: Tomato, seeded & Chopped
1: Garlic Clove, Pressed
1 1/2 tsp: Dill, Fresh
1 1/2 tsp: Lemon Juice,
Cayenne Pepper,
1/2 cup: Unsalted Butter, chilled &
Cut into pieces,
Caviar, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp