Crab Meat Cheesecakes With Crab Recipe
Servings: 4
Ingredients
- 2 1/2 lb Cooked crab, picked over, shells reserved
- 4 c. Water
- 1 c. Dry white wine
- 1 x Onion, minced
- 2 x Carrots, minced
- 1 x Clove garlic, chopped
- 2 Tbsp. Tomato paste
- 1 x Bouquet garnish, 3 parsley sprigs, 3 thyme sprigs, 1 bay leaf & 10 peppercorns
- 1/2 c. Whipping cream
- 6 ounce Cream cheese, at room temperature
- 2 lrg Large eggs
- 1/2 x Shallot, chopped
- 1 Tbsp. Minced tomatoes, seeded
- 1 sm Clove garlic, chopped
- 1 1/2 tsp Fresh dill, chopped
- 1 1/2 tsp Fresh lemon juice Cayenne pepper pwdr, to taste
- 1/2 c. Chilled unsalted butter, l stick Caviar, optional
Directions
- For The Sauce Preheat the oven to 350 degrees. Crack the crab and remove the meat from the shells. Cover and refrigeratethe meat till ready to use.
- Place the crab shells in a roasting pan and roast till aromatic. About 20 min. Transfer the shells to a heavy, large saucepan. Fold in the water, wine, onion, carrots, garlic, tomato paste and bouquet garnish and bring to a boil. Reduce heat and simmer till the liquid is reduced to 1/2 c., stirring occasionally, about 1 1/2 hrs. Strain. Add in the cream to the cooking liquid and simmer till reduced to 3/4 c., stirring occasionally, about 10 min. (Sauce can be prepared to this point up to 1 day ahead).
- Cover and chill.
- For The Cheesecakes Butter four 2/3 c. souffle dishes. Using an electric mixer, beat the cream cheese in a medium bowl till fluffy. Beat in the Large eggs. Fold in the shallots, tomato, garlic, dill and lemon juice. Stir in the crab meat. Season to taste with salt, pepper and cayenne. Divide the mix between the dishes. Bake till the centers are set, about 30 min. Cold slightly.
- To Finish Run a sharp knife around the sides of the c. to loosen the cheesecakes. Invert 1 onto each plate. Bring the sauce to a simmer.
- Gradually add in the butter and whisk till melted. Season to taste with salt, pepper and cayenne. Spoon the sauce over the cheesecakes. Garnish with caviar if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 753g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 418 | 56% |
| Total Fat 47.42g | 59% |
| Saturated Fat 27.28g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 352mg | 117% |
| Sodium 2647mg | 110% |
| Potassium 963mg | 28% |
| Total Carbs 10.94g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.46g | 4% |
| Protein 59.04g | 94% |
