Crab meat and corn is a classic combo for good reason, and in this tasty broth it adds a bit of sweetness to the crab stock base. We like to eat big bowls of it with crusty warm bread. Cook the stock for as long as you can to extract every last bit of flavour from the crab shells.
Put your white crab meat into a bowl, and your crab claw shells in a large pan with the bay leaves. Fill the pan with water - you want double the amount of water as crab claws, if not more. Put a lid on and bring to the boil, then lower the heat to a very gentle simmer and cook for at least an hour to get all the flavour out of the crab shells.
Melt your butter and oil in a large pan over a high heat and add your onions, garlic, chilli, celery, carrots and sweetcorn. Turn the heat down to medium and sweat the veg for at least 20 minutes, until everything is really soft and sweet. Stir in the Tabasco, flour and the crumbled stock cubes and cook off for another five minutes, stirring all the time. Once done remove off the heat.
Once your crab stock is ready, drain it through a colander into a pan or bowl, then sieve it again to make sure there are no tiny bits of shell. Put your vegetables back on the heat and once hot slowly whisk in
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