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Basic Crab Stock

Editor's note:Use this crab stock to make Chef John Besh's Basic Crab Pan Sauce for his Busters and Grits recipe.

Ingredients

Makes 6 cups

1/4 cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 leek, white part, coarsely chopped
4 cloves garlic, crushed
1 pound crab shells
1 bay leaf
1 sprig fresh thyme
1 teaspoon black peppercorns

  1. Step 1

    Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.

    Step 2

    Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.

    Step 3

    Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

Reprinted with permission fromMy New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing
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Reviews (2)

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  • To the above reviewer: I think stock is stock. The poster meant to say crab shells, but posted in haste. Stock is stock. Just substitute which ever protein that is needed.

    • Laurieanne11

    • 4/15/2012

  • There's a definite OOPS in this recipe. No mention of chicken bones or carcas is in the ingredient list, although this ingredient is called for in the preparation, which does not call for the crab shells listed in the ingredient list! Please correct and revise, as the recipe as it is is unusable.

    • janetgardiner

    • gormely, canada

    • 4/4/2012

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