White Crab Stock

12 ingredients
9 steps

Ingredients

  • 2 quarts cold water
  • 1 onion, peeled and halved
  • 1 garlic bulb, halved
  • 1 turnip, split
  • 2 celery stalks, split
  • Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
  • 1/2 lemon, juice
  • 1 teaspoon crab boil seasoning
  • 1/2 teaspoon whole white peppercorns
  • 1/2 cup white wine
  • Sea salt, to taste
  • 6 live Atlantic Blue crabs

Directions

  1. 1
    Pour water in a large stockpot and place over low-medium flame.
  2. 2
    Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.
  3. 3
    Add the lemon juice, crab boil seasoning, peppercorns, wine and salt.
  4. 4
    Simmer gently for 15 minutes, stirring to mingle flavors.
  5. 5
    Carefully put the crabs in the pot and continue to cook for another 15 minutes.
  6. 6
    The crab shells will be bright orange when done.
  7. 7
    Remove and shell the crabs.
  8. 8
    Strain the stock to discard the vegetable solids.
  9. 9
    Reserve the crab meat and stock for She-Crab soup.

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