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Ingredients

• 2 1/2 lb Cooked crab, picked over, shells reserved
• 4 c. Water
• 1 c. Dry white wine
• 1 x Onion, minced
• 2 x Carrots, minced
• 1 x Clove garlic, chopped
• 2 Tbsp. Tomato paste
• 1 x Bouquet garnish, 3 parsley sprigs, 3 thyme sprigs, 1 bay leaf & 10 peppercorns
• 1/2 c. Whipping cream
• 6 ounce Cream cheese, at room temperature
• 2 lrg Large eggs
• 1/2 x Shallot, chopped
• 1 Tbsp. Minced tomatoes, seeded
• 1 sm Clove garlic, chopped
• 1 1/2 tsp Fresh dill, chopped
• 1 1/2 tsp Fresh lemon juice
•     Cayenne pepper pwdr, to taste
• 1/2 c. Chilled unsalted butter, l stick
•     Caviar, optional

Description

For The Sauce Preheat The Oven To 350 Degrees. Crack The Crab And Remove The Meat From The Shells. Cover And Refrigeratethe Meat Till Ready To Use. Place The Crab Shells In A…

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