Ingredients
Scale
- 4–6 cups crab shells.
- 1 1/4 pounds cooked crabmeat, divided.
- 3/4 cup plus 1/2 cup dry white wine, divided.
- 1 large yellow onion, chopped.
- 1 carrot, chopped.
- 1 celery rib, chopped.
- 4 tablespoons tomato paste, divided.
- 2 fresh thyme sprigs.
- 3–4 fresh parsley sprigs.
- 1 bay leaf.
- 10–15 whole peppercorns.
- 2 tablespoons unsalted butter.
- 1/3 cup chopped shallots.
- 1/4 cup white rice.
- 1 1/4 cups heavy cream.
- 2 1/2 teaspoons kosher salt.
- 1/8 teaspoon cayenne pepper.
Instructions
- Break crab shells into smaller pieces and roast at 400°F for 10 minutes to enhance flavor.
- Cover shells with water and heat until barely simmering. Maintain temperature around 180°F for 1 hour, skimming foam regularly.
- Add wine, vegetables, herbs, and seasonings. Simmer gently for 30 minutes, then strain carefully.
- Cook shallots in butter until soft. Add wine, stock, rice, and tomato paste. Simmer until rice is tender.
- Add most of crab meat, blend until smooth. Stir in cream and remaining crab. Season with salt and cayenne.
Notes
Stock can be made ahead and frozen for up to 2 months.
Use fresh or high-quality pasteurized crab meat.
Maintain low temperature when making stock for best results.
Nutrition
- Calories: 586
- Fat: 37 g
- Carbohydrates: 21 g
- Protein: 35 g