Crab Broth

12 ingredients
6 steps

Ingredients

  • 4 Dungeness crabs cooked
  • crab reserved from Classic Cracked
  • 3 tablespoons olive oil
  • 1 quart onions chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon black peppercorns
  • fat
  • crab butter
  • juices
  • crab reserved from Classic Cracked
  • 2 quarts fat skimmed chicken broth
  • 2 cups dry white wine

Directions

  1. 1
    With a mallet, break crab back shells into 2-inch pieces.
  2. 2
    Put all of the crab shells into an 8- to 10-quart pan; add oil. Stir frequently over medium-high heat until shell edges begin to brown, 12 to 15 minutes.
  3. 3
    Add onions, garlic, and peppercorns; stir often over medium heat until onions are limp, about 10 minutes.
  4. 4
    Stir in crab fat, crab butter, and juices, broth, and wine. Cover and bring to a boil over high heat, then reduce heat and simmer until reduced to 2 quarts, about 1 hour.
  5. 5
    Pour broth through a fine strainer set over a bowl. Discard shells and seasonings. Use broth warm or cool. If making up to 1 day ahead, chill airtight; freeze to store longer.
  6. 6
    This recipe yields about 2 quarts.

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