Crab Broth – a delicious recipe with crabs cooked, crab reserved, olive oil, onions, garlic, black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
198
kcal
Calories
13
g
Fat
4
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 Dungeness crabs cooked, crab reserved from Classic Cracked, 3 tablespoons olive oil, 1 quart onions chopped, and more.
Yes, Crab Broth falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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