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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Shafiq Sab S.
[email protected]This crab stock is a great pantry staple. I always have some on hand in my freezer. It's so convenient and it saves me so much time when I'm cooking. I love using it in soups, stews, and even as a poaching liquid for fish and shellfish.
Aditi ashna Ganesh
[email protected]I'm a bit of a novice in the kitchen, but I was able to make this crab stock with ease. The instructions are clear and easy to follow. I'm really happy with the results. The stock is delicious and has a beautiful golden color. I can't wait to use it
Tswarga Ug (Engineer stuart)
[email protected]This crab stock is a great way to add a touch of elegance to your seafood dishes. It's perfect for special occasions or when you're simply looking to impress your guests. I've used it to make crab cakes, lobster bisque, and even a seafood pasta dish.
Lamaie lamaie
[email protected]I love using this crab stock in my seafood chowder. It adds a rich and flavorful broth that makes the chowder extra special. I also like to use it in risotto and paella. It gives the dishes a lovely seafood flavor without being too overpowering.
Jacob Yon
[email protected]This crab stock is a great way to use up leftover crab shells. I usually save my crab shells in the freezer and then make a batch of stock when I have enough. It's a great way to reduce waste and it also produces a delicious stock that can be used in
Yafet Abrahte
[email protected]I'm a big fan of seafood and I'm always looking for new ways to incorporate it into my meals. This crab stock is a great way to do that. It's easy to make and it adds a ton of flavor to my dishes. I've used it in soups, stews, and even as a poaching
Bright Enina Ekpen
[email protected]This crab stock is a great way to add a seafood flavor to your dishes without having to use actual crab meat. It's perfect for those who are allergic to shellfish or who simply don't like the taste of crab. I've used it in soups, stews, and even as a
Glosh Ug
[email protected]I've been using this crab stock recipe for years and it never fails to impress. It's so easy to make and it produces a delicious stock that can be used in a variety of dishes. I love using it in soups, stews, and even as a poaching liquid for fish an
Rahmat Bello
[email protected]This crab stock is a lifesaver! I'm always looking for ways to add more flavor to my seafood dishes, and this stock does the trick. It's so easy to make and it adds a ton of flavor without being overpowering. I highly recommend it.
urmahdotco
[email protected]I'm a professional chef and I can honestly say that this crab stock is one of the best I've ever tasted. It's incredibly flavorful and versatile. I use it in a variety of dishes, from soups and stews to sauces and braises. It always adds a touch of e
Rahul Mandsl
[email protected]This crab stock is a must-try for any seafood lover. It's easy to make and adds a ton of flavor to your dishes. I've used it in soups, stews, and even as a poaching liquid for fish and shellfish. It always turns out delicious.
Mohhamed Shahzad
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood. However, I was pleasantly surprised by how delicious the crab stock turned out. It has a light, delicate flavor that is perfect for a variety of dishes. I've used it in sou
Victor Naibi
[email protected]This crab stock is amazing! It's so easy to make and adds so much flavor to my seafood dishes. I've used it in soups, stews, and even pasta dishes, and it always makes the dish taste better. I highly recommend this recipe to anyone who loves seafood.
Farzana K
[email protected]I've tried many crab stock recipes over the years, but this one is by far the best. The combination of crab shells, vegetables, and herbs creates a rich and flavorful stock that is perfect for a variety of dishes. I highly recommend this recipe to an
Jazzlyn Casteel
[email protected]This recipe is easy to follow and produces a delicious crab stock. I used it to make a crab bisque, and it was a hit with my family and friends. The stock is also great for adding flavor to seafood dishes, such as crab cakes and shrimp scampi.
2997 SO Steamarghat Nazrul
[email protected]I'm not a big fan of seafood, but this crab stock won me over. It has a subtle sweetness and a hint of smokiness that makes it perfect for a variety of dishes. I've used it in soups, stews, and even risotto, and it always adds a depth of flavor that
Anisa Basam
[email protected]This crab stock recipe is a game-changer! The flavor and aroma are incredibly rich and authentic. I used it to make a seafood paella, and it turned out to be the best paella I've ever had. Highly recommended!