Crab & Goat Cheese Torte

Menu Part: 
Cuisine Type: 

A savory cheesecake, this torte is enhanced by the addition of crab and goat cheese. The cilantro oil adds a distinctive, fresh flavor.


1 lb. crab meat (Jumbo Lump preferred, but any grade will do)
1 1/2 lb. goat chest (soft)
1 1/2 lb. cream cheese
6 whole eggs
3 egg yolks
4 oz. heavy cream
2 Tbsp. corn starch
8 oz. red pepper, diced and blanched
2 Tbsp. fresh dill, chopped
2 Tbsp. Dijon mustard
3 oz. chopped shallots
1 lemon, juice of
1/4 tsp. nutmeg, ground
salt and pepper to taste

2 avocados, diced
1/2 cup kalamata olives, diced
1 large tomato, seeded and diced
1/4 cup extra virgin olive oil
1 Tbsp. white balsamic vinegar
1 Tbsp. red onion, minced
Salt and pepper to taste

Cilantro Oil:
2 garlic cloves
2 bunches cilantro
1 cup extra virgin olive oil
salt and pepper to taste


1. Put cream cheese and goat cheese in mixing bowl and mix until smooth. Add eggs one at a time and then yolks until mixture is smooth. Add salt and pepper to taste along with nutmeg, dill, Dijon mustard, lemon, shallots, red pepper and mix until all is incorporated.

2. Dissolve cornstarch in heavy cream and fold into mixture. Gently fold in crab meat.

3. Pour into greased 10-inch spring form pan and bake in water bath for about 1 hour and 20 minutes at 325 degrees or until inserted toothpick comes out clean. Refrigerate until served.


1. Mix all ingredients together just before serving.

Cilantro Oil:

1. Blanch leaves in boiling salted water for about 15 seconds. Immediately remove and place in ice bath to retain color. Squeeze out water. Place all ingredients in food processor until smooth.

2. To serve: cut wedge of torte and let stand at room temperature for about 10 minutes. Spoon avocado relish into center of plate. Place slice of torte on bed of relish. Drizzle with cilantro oil around plate and garnish with sprig of cilantro.

Source: Recipe from Chef Daniel Hendon

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