White Crab Stock

Name: White Crab Stock
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 4 sprigs Bouquet garni fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string); 2 celery stalks, split; 1 teaspoon crab boil seasoning; 1 garlic bulb, halved; 1 lemon, juice; 6 live Atlantic Blue crabs; 1 onion, peeled and halved; 8 servings Sea salt, to taste; 1 turnip, split; 2 liters cold water; 1 teaspoons whole white peppercorns; 118 milliliters white wine

White Crab Stock is a gluten free, dairy free, and primal recipe with 8 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 100 calories, 16g of protein, and 1g of fat. 1 person found this recipe to be yummy and satisfying. A mixture of juice of lemon, onion, crab boil seasoning, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Pour water in a large stockpot and place over low-medium flame.

Ingredients you will need

Water

Equipment you will use

Pot

Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.

Ingredients you will need

Bouquet Garni

Vegetable

Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done.

Ingredients you will need

Crab Boil Seasoning

Lemon Juice

Peppercorns

Orange

Pasta Shells

Crab

Salt

Wine

Equipment you will use

Pot

Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup.

Ingredients you will need

Crab

Vegetable

Stock

Soup

Equipment

Pot

Ingredients

Servings:

4sprigs

Bouquet garni fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)2

celery stalks, split 1teaspoon

crab boil seasoning 1

garlic bulb, halved 1

lemon, juice 6

live Atlantic Blue crabs 1

onion, peeled and halved 8servings

Sea salt, to taste 1

turnip, split 2liters

cold water 1teaspoons

whole white peppercorns 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.