Crab Stock
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Crab Stock
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stocks and Foundation Sauces
Serves: 1 potful
Ingredients
  • 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.
Prepare the Recipe
  1. 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.
  2. Strain through a china cap layered with cheesecloth, and discard the remainder.
  3. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight.
  4. The next day, skim off any fat that has risen to the top.
  5. Freeze any leftovers.
Notes
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.

 

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