| | THE SAUCE |
| 2 1/2 | lb | Cooked crab; picked over, shells reserved |
| 4 | c | Water |
| 1 | c | Dry white wine |
| 1 | | Onion; chopped |
| 2 | | Carrots; chopped |
| 1 | | Clove garlic; minced |
| 2 | tb | Tomato paste |
| 1 | | Bouquet garnish; 3 parsley sprigs, 3 thyme sprigs, 1 bay leaf & 10 peppercorns |
| 1/2 | c | Whipping cream |
| | THE CHEESECAKES |
| 6 | oz | Cream cheese; at room temperature |
| 2 | lg | Eggs |
| 1/2 | | Shallot; minced |
| 1 | tb | Chopped tomatoes; seeded |
| 1 | sm | Clove garlic; minced |
| 1 1/2 | ts | Fresh dill; minced |
| 1 1/2 | ts | Fresh lemon juice |
| | Cayenne pepper powder; to taste |
| | FINISHING |
| 1/2 | c | Chilled unsalted butter; l stick |
| | Caviar; optional |
