CRAB STOCK
Provided by Jasper White
Yield Makes about 1 quart
Number Of Ingredients 10
Steps:
- 1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white foam from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Reduce the heat so the stock cooks at a fast, steady simmer.
- 2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
- 3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
- 4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
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andrea stout
[email protected]I'm not a huge fan of seafood, but I really enjoyed this crab stock. It's very flavorful and versatile. I've used it in a variety of dishes and it always turns out great.
Fizuu malik
[email protected]This is the best crab stock I've ever had. It's so rich and flavorful. I'm definitely going to be making this again.
Keira Healy
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. This crab stock is delicious! It's the perfect addition to my seafood dishes.
Faraja Juma
[email protected]This crab stock is a game-changer. It's so easy to make and it adds so much flavor to my seafood dishes. I'm never going back to store-bought crab stock again.
Gordon Wesley
[email protected]I love this crab stock! It's so flavorful and versatile. I've used it in soups, stews, and even risotto. It always adds a touch of sophistication to my dishes.
Helena Milczek
[email protected]This is my go-to recipe for crab stock. It's easy to make and always turns out great.
zookerbomb
[email protected]I've been using this crab stock recipe for years, and it never disappoints. It's the perfect way to add a touch of elegance to any seafood dish.
GameNWB
[email protected]This recipe is a lifesaver! I'm always looking for ways to add more flavor to my seafood dishes, and this crab stock does the trick. It's so easy to make, and it really makes a difference.
Adelaide Govender
[email protected]I made this crab stock for the first time last night, and it was a huge hit with my family. They loved the delicate flavor and how it enhanced the seafood in the dish.
Voot Kidz
[email protected]This crab stock is amazing! It's so flavorful and rich, and it really takes my seafood dishes to the next level. I've used it in everything from paella to cioppino, and it always turns out perfectly.