White Crab Stock

Recipe Ingredients

2		Cold water
1		Onion - peeled and halved
1		Garlic bulb - halved
1		Turnip - split
2		Celery stalks - split
		Bouquet garni
		= (4 sprigs fresh parsley, 4 sprigs fresh
		Thyme, 2 bay leaves and 1 leek, tied
		Together with string)
1/2		Lemon - juice
1 teaspoon	5ml	Crab boil seasoning
1/2 teaspoon	2.5ml	Whole white peppercorns
1/2 cup	118ml	White wine
		Sea salt - to taste
6		Live Atlantic Blue crabs

Recipe Instructions

Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. 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. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab Soup.

This recipe yields 8 cups.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B16) - from the TV FOOD NETWORK

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