Crabmeat cheesecakes with crab sauce
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Crabmeat cheesecakes with crab sauce
  Cheesecakes    Crab    Appetizers    Seafood    Sauces  
Last updated 6/12/2012 12:57:16 AM. Recipe ID 19737. Report a problem with this recipe.
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      Title: Crabmeat cheesecakes with crab sauce
 Categories: Appetizers, Seafood, Cheese/eggs
      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

MMMMM------------------------BOUQET GARNI-----------------------------
      3    Parsley Sprigs
      3    Thyme Sprigs
      1    Bay Leaf
     10    Black Peppercorns

MMMMM------------------------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.
 




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Recipe ID 19737 (Apr 03, 2005)

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