Crab Broth

Ingredients

Shells from 4 cooked Dungeness crabs
(reserved from Classic Cracked Crab)
3 tablespoons olive oil
1 quart chopped onions
1 tablespoon minced garlic
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

Tools

.

Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 8:59pm

Creator:

Anonymous

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