In a quest to find a recipe comparable to Marsha Brown’s Crab Cheesecake, I’ve turned to Emril to see how his recipe stacks up. I’ll let you know how it is when I finally make it. Original recipe here.
Crab and Wild Mushroom Cheesecake with a Green Onion Coulis
PrintIngredients
- 1 cup fresh grated Parmigiano-Reggiano cheese
- 1 cup bread crumbs
- 1/2 cup melted butter
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup chopped red peppers
- 1/2 cup chopped green onions
- 4 cups coarsely chopped assorted fresh wild mushrooms
- 2 teaspoons salt 12 turns freshly ground black pepper
- 1 3/4 pounds cream cheese
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup grated Smoked Gouda Cheese
- 1 pound lump crab meat, picked over for shells and cartilage,
- about 2 cups
- ••••Coulis••••
- 1 cup prepared or homemade mayonnaise
- 3/4 chopped green onions
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- Salt and pepper
- 1 tablespoon chopped egg yolk
- 1 tablespoon chopped egg white
- 1 tablespoon chopped chives
- 2 long chives
- 1 tablespoon capers
- 1 tablespoon chopped red onion
Instructions
Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, Sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature.
For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate.
Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions.
Recipe courtesy of Emeril Lagasse
