Green Crab Broth

about a quart

How to Cook one of Maine's Invasive Species


Two pounds cleaned green crab bodies, unpicked

4¼ cups water

1 finely chopped medium onion

1½ teaspoons Old Bay seasoning

1–2 stalks roughly chopped celery

3 garlic cloves crushed

1 teaspoon white wine

1½ teaspoons uncrushed peppercorns

2 teaspoons lemon juice

Salt to taste

Begin by placing the crabs into an eight-quart stockpot and pour in water to cover them. Bring to a slow boil, while periodically skimming excess fat from the surface using a ladle of your choice. The crab fat will materialize as gelatinous white foam. Try not to be deterred by its general un-palatability. Reduce to a light simmer.


Proceed to add the celery, white wine, and lemon juice. Let the stock cook unbothered for 1 hour. Only lift the lid to occasionally make sure the crabs are still completely submerged in their brine.


After an hour has passed, sprinkle in the garlic and seasonings. Simmer the stock for another 30 minutes.

Finally, sieve it through a mesh strainer into a large bowl. Place in fridge and let chill for 2 hours. Cover the broth after it has cooled and keep refrigerated for up to 3 days. You can either enjoy it as is or as a base for a seafood soup.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Recipes

Hemingway Daiquiri

Hemingway Daiquiri

Strawberry Ginger Icebox Pie

Strawberry Ginger Icebox Pie

Elderberry Apple Slab Pie

Elderberry Apple Slab Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Grains Double Crust Pie Dough

Maine Grains Double Crust Pie Dough

Honey, Apple, and Ricotta Tartine

Honey, Apple, and Ricotta Tartine

Hot Honey Butter Bath Corn on the Cob

Hot Honey Butter Bath Corn on the Cob

Maine Honey Mustard BBQ Sauce

Maine Honey Mustard BBQ Sauce

Cucumber Lavender Mojito Pitcher

Cucumber Lavender Mojito Pitcher

Citrus and Rosemary Sangria Pitcher

Citrus and Rosemary Sangria Pitcher

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG