Crab Broth
By: Anonymous
Published: Thursday, February 11, 2010 - 8:59pm

Ingredients




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

Preparation

1 With a mallet, break crab back shells into 2-inch pieces. 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 Add onions, garlic, and peppercorns; stir often over medium heat until onions are limp, about 10 minutes. 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 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 This recipe yields about 2 quarts. 7 Yield: 2 quarts