Ingredients: 2 lbs. Red King crab, legs and claws, or other crab of your choosing, meat separated from the shells, picked through very carefully to remove all bits of shell and cartilage (and picked through again), shells reserved,1 onion, coarsely chopped,2 stalks of celery, coarsely chopped,2 cloves of garlic, crushed,14.5 oz can diced tomatoes, undrained,2 bay leaves,2 t. peppercorns,4 sprigs of fresh thyme,4 sprigs of fresh parsley,2 qt. water,salt,4 medium ears of fresh corn,2 T. olive oil,1 c. chopped shallots,2 T. tomato paste,2 t. minced fresh thyme, divided,1/3 c. dry sherry,1 roasted red bell pepper, coarsely chopped,3/4 t. salt (or to taste),freshly ground black pepper,2 T. minced fresh parsley,2-4 T. fresh squeezed lemon juice (depending on personal taste)
Instructions:
- Make the crab stock: In a large stockpot or Dutch oven add the crab shells and remaining ingredients for the stock (except the salt). Bring to a boil, reduce heat and simmer for an hour, the liquid should be reduced by at least half. Strain the stock, using a fine-mesh strainer, discarding solids (you should have 3-4 c. of stock) season lightly with salt to taste. *You can do this step a day ahead of time, and keep the stock in the refrigerator until ready to use, any longer and I would suggest freezing the stock. Also if you do this, you'll also want to freeze the crab meat as well, my preferred way to freeze crab meat is by placing the meat in a ziplock freezer bag and adding a few tablespoons of milk.
- Cut the kernels from the ears of corn into a large bowl (you should have around 3 c. corn). Using the back of a chef's knife, scrape the spent cobs to extract the sweet, milky corn pulp into a separate bowl.
- Add a cup of the corn kernels into the bowl with the corn pulp and reserve the remaining corn kernels.
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