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.