Cooking Index - Cooking Recipes & IdeasCrab Stock Recipe - Cooking Index

Crab Stock

Type: Fish
Courses: Soup

Recipe Ingredients

3 lbs 1362g / 48ozCrabs - broken in half
  (Blue crabs preferred but any
  Hard shell crab will do)
8   Cold water
4 oz 113gOnions - diced
4 oz 113gLeeks, white portion only - washed well,
  Trimmed, and chopped
4 oz 113gCelery - diced
4 oz 113gParsnips - chopped
1   Garlic head - halved horizontally
4   Bay leaves
3   Parsley stems - (to 4) - chopped
4   Bay leaves
1/2 teaspoon 2.5mlDried basil leaves
1/2 teaspoon 2.5mlDried oregano leaves
1/2 teaspoon 2.5mlDried tarragon leaves
1/2 teaspoon 2.5mlDried thyme leaves
1/2 teaspoon 2.5mlCracked black peppercorns

Recipe Instructions

Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary.

Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight.

The next day, skim off any fat that has risen to the top. Freeze any leftovers.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.