Monday, December 13, 2010
crab shells with meat inside, 10 cups
8 celery ribs, including leaves, cut into 2 inch pieces
1 large onion, coarsely chopped
2 bay leaves
water to cover
**1/2 cup white wine
Place shells in large stock pot with celery, bay leaves, onion, cracked pepper. Pour in water until the crab and celery are covered. Place lid on pot. Bring to a boil, reduce heat and gently simmer for one and a half to two hours.
* I did not add Old Bay seasonings because the crab was cooked in it. If your crab is not cooked in it I highly recommend this flavorful seasoning. You can make your own bay seasoning too.
** I totally forgot to add this. I think wine is a nice addition to broths but it is not necessary.
CRAB and CORN CHOWDER
6 ounces bacon or 1/2 cup cooked chopped bacon
1/4 cup (2 ounces) butter
1 large onion
4 stalks celery, diced
1 cup yellow and red pepper, chopped
1 large bay leaf
1/2 teaspoon thyme
5 medium potatoes, diced
1/4 cup unbleached ap flour
2 quarts crab stock
1 can corn or 1 small bag frozen corn
1/4 cup chopped parsley
1 cup heavy cream
1 cup milk
reserved meat from crab shells or you can buy some fresh meat and add it in
Fry bacon in a large soup pot until crisp. Remove bacon and most of the oil from the pot. Add butter. Saute onions, pepper and celery. When the onions are translucent add flour and brown, stir constantly. Add broth stir, thoroughly mixing. Bring broth to a boil and add potatoes, thyme, bay leaf and parsley. Simmer until potatoes are tender. Add corn and heat through. Finally add the cream and milk. Do not bring to a boil after you add the cream. Heat gently.