*  Exported from  MasterCook  *
                    Crabmeat Cheesecakes with Crab Sauce
 Recipe By     : Bon Appetit
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    2 1/2 pound cooked crab
    4      cups          water
    1      cup           dry white wine
    1                    onion -- chopped
    2                    carrots -- chopped
    1      clove         garlic -- 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      oz            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           chilled unsalted butter -- cut into pieces
 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 heavy large
 saucepan.  Mix in 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 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 cheesecakes:  Butter four 2/3 cup souffle dishes.  Using electric
 mixer, beat cream cheese in 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
 sharp knife around sides of cups to loosed cheesecakes.  Invert 1 onto each
 plate.  Bring sauce to a simmer.  Gradually add butter and whisk until
 melted.  Season to taste with salt, pepper and cayenne.  Spoon sauce over
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