One 2 1/2-pound cooked crab
4 cups water
1 cup dry white wine
1 onion, chopped
2 carrots, chopped
1 garlic cloves, minced
2 tablespoons tomato paste
1 bouquet garni: 3 parsley sprigs, 3 thyme sprigs,
1 bay leaf, 10 peppercorns
1/2 cup whipping cream
6 ounces cream cheese at room temperature
2 large eggs
1/2 shallot, minced
1 tablespoon chopped, seeded tomato
1 small garlic clove
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons fresh lemon juice
Cayenne pepper
1/2 cup (1 stick) unsalted butter
Caviar (optional garnish)
Preheat oven to 350 degrees F. Crack crab and remove meat from
shells. Cover
and chill meat until ready to use.
Place crab shells in roasting pan and roast until aromatic, 20 minutes.
Transfer shells to a large heavy saucepan. Mix in the water, wine, onion, carrots, garlic,
tomato paste, and bouquet garni and bring to a boil. Reduce heat and simmer until liquid
is reduced to 1/2 cup, stirring occasionally,
about 1 1/2 hours. Strain. Add cream to cooking
liquid and simmer until
it is reduced to 3/4 cup, stirring occasionally, about 10 minutes.
(Can
prepare to this point up to 1 day ahead. Cover and chill.)
Butter four 2/3-cup soufflé dishes. Using electric mixer, beat cream
cheese
in a medium bowl until fluffy. Beat in eggs. Mix in shallot, tomato, garlic,
dill
and lemon juice. Stir in crabmeat. Season to taste with salt, pepper and
cayenne. Divide
mixture between dishes. Bake until centers are set, about
30 minutes. Cool slightly. Run a
sharp knife around sides of cups to loosen
cheesecakes. Invert one onto each plate. Bring
sauce to simmer. Gradually
add the butter in pieces, whisking until melted. Season to taste
with salt,
pepper and cayenne. Spoon sauce over cheesecake. Garnish with caviar,
if
desired.
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