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