Author: Epicurus.com Kitchens
Recipe type: Stocks and Foundation Sauces
Serves: 1 potful
- 3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do)
- 8 Quarts cold water
- White Mirepoix:
- 4 ounces onions, diced
- 4 ounces leeks, white portion only, washed well, trimmed and chopped
- 4 ounces celery, diced
- 4 ounces parsnips, chopped
- 1 whole head garlic, cut in half horizontally
- 4 bay leaves
- Sachet d'epices:
- 3 or 4 parsley stems, chopped
- 4 bay leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon cracked black peppercorns
- Note: The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
- Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary.
- Strain through a china cap layered with cheesecloth, and discard the remainder.
- Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight.
- The next day, skim off any fat that has risen to the top.
- Freeze any leftovers.
Use in crab soups and chowders. Clarify with whipped egg whites, diced leek, carrot and onion to make consomme - bring to simmer without stirring. Strain through cheesecloth to remove solids and enjoy delicious crab consomme. To make the egg mixture, separate 6 eggs, use the whites only and beat until stiff. Clean leeks, onions and carrots, peeling where needed, then chopping into a mirepoix. Gently fold the vegetable mix into the egg whites, making sure the vegetables are coated. Slide the egg white and vegetable mix into the pot of warm stock. Put on a low heat and allow to simmer. The egg whites and vegetables will attach to solids creating a clear consomme.