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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An amazing and hearty crab dish that can serve as a side or a main course! Maryland Blue Crab done right! Ingredients:
2 tablespoons canola oil |
6 fresh blue crabs, cut in 1/2 |
1 stick unsalted butter |
1/2 fennel bulb |
1 small onion, chopped |
1 shallot, chopped |
2 cloves garlic, smashed |
1 teaspoon coriander seed |
1/4 cup tomato paste |
2 tomatoes, chopped |
1/2 cup white wine |
1 cup water |
3 cups chicken stock |
1 bay leaf |
1 fresh thyme sprig |
salt and pepper |
1-ounce jumbo lump crabmeat, picked over |
1 teaspoon pickled ramps or shallots, recipe follows |
1 tablespoon sauteed shitakes |
1 teaspoon sour cream |
Directions:
1. In a heavy-gauged pot on medium to high heat add the canola oil. When a light haze rises from the pan, add all of the crab.
2. The blue crabs contain water so you must cook them until this liquid has evaporated.
3. Add the butter. Allow the milk solids to fall and when the butter stops foaming add the onion and shallots, fennel and cook until translucent.
4. Add the coriander seed and brown lightly.
5. Add the garlic, tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes.
6. Deglaze with the white wine, scraping up any bits sticking to the pan.
7. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes.
8. Add the bay leaf and thyme cook an additional 10 minutes.
9. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper.
10. Divide evenly and garnish each with some of the crab, sauteed shiitakes and sour cream.
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