Simple Green Crab Stock (makes about 2 cups)
15 prepared green crabs, ranging from 1 1/2 to 2 inches (see How to Prepare Green Crabs for Making Stock)
2 1/2 cups water
3 slices of ginger, about 1/4 inch thick, washed, lightly smashed
1 piece of dried or fresh kelp
Prepare the green crabs. See How to Prepare Green Crabs for Making Stock link. Remove and reserve the roe and tamale (green color, if interested). Cover and place in the refrigerator until you need it. Crush the prepared crabs in a pot, then add water, ginger and kelp. Turn heat to high. Once the liquid comes to a boil decrease heat to a simmer for about 20-25 minutes. Watch your pot and turn the heat down if needed so that the liquid will not boil over. Skim off and discard the impurities (the foam) that float to the top. Use this stock right away or once cooled pour it in a sealed container and keep refrigerated for up to 2-3 days or in the freezer for up to 1-2 months. This stock is not seasoned so when you are ready to use you can adjust the seasoning according to your taste.
*For extra savory stock you may mix this with equal amount of another type of stock (home-made or store bought) such as chicken, turkey, pork, vegetable, mushroom, clam, and etc..
*This stock is good for many dishes including the egg custard which I will post next.
*When I make this broth I add the 4 carrot slices cut into a flower shape with an additional slice of equal thickness and place them in the broth to cook. I use the additional slice as a test to check when the pieces will be soft. Try not to cook these pieces until they are mushy since they will be part of the presentation of the custard cups.
|crush the crabs|
|simmer the crushed crabs with ginger,|
kelp and water for 25-30 minutes
|strain the broth into a bowl and save the broth|
|discard the solids|
|green crab broth|
|cooking stock with cut carrot flowers|
|cooked carrot flowers|
You can also make this stock using just 10 prepared adult green crabs (male or females) and 2 cups of water. Add a few pieces of baby sugar kelp and ginger cut into matchsticks or chop. It is important to just let the stock simmer and not boil. You do not need to skim off and discard the impurities (the foam) that float to the top. This recipe will yield a little more than 3/4 cup of stock. Remember that adding more water will make more diluted stock.
|simple green crab stock|