1 (2 1/2 lb.) cooked crab
4 c. water
1 c. dry white wine
1 onion, chopped
2 carrots, chopped
1 garlic cloves, minced
2 tbsp. tomato paste
1 bouquet garni (3 parsley sprigs, 3 thyme sprigs, 1 bay leaf, 10 peppercorns)
1/2 c. whipping cream

CHEESECAKES:

6 oz. cream cheese, room temperature
2 lg. eggs
1/2 shallot, minced
1 tbsp. chopped seeded tomato
1 sm. garlic clove
1 1/2 tsp. minced fresh dill
1 1/2 tsp. fresh lemon juice
Cayenne pepper
1/2 c. (1 stick) chilled unsalted butter, cut into pieces
Caviar (optional)

For sauce: preheat oven to 350 degrees. 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 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 loosen cheesecakes. Invert 1 onto each plate. Bring sauce to simmer. Gradually add butter and whisk until melted. Season to taste with salt, pepper and cayenne. Spoon sauce over cheesecakes. Garnish with caviar if desired.