***Cheesecakes***
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
cheesecakes.
