During the crab party, Cookiecrumb and Cranky, who are experienced seafood shell cooks, suggested that I make stock out of the Dungeness crab shells we were at that moment in the process of picking clean. Having read her blog post a few days ago about her lobster stock and seen the lovely soup that resulted, I was inspired to give it a try.We scooped up all the shells and dumped them into a big pot with white wine, onion and water plus a few miscellaneous herbs and simmered them for about an hour. This is the result - looks like we boiled seaweed, doesn't it? Eeeek!
However, it tastes great, certainly of crab but also mysteriously of a "sea-ness" that is hard to describe. It's as if we went down to Stinson Beach and took a deep breath of that salty sea air. I can hardly wait to see what kind of soup it will make! Hopefully, not brownish green.
Brava! Congratulations. I'm glad it turned out well. How amazing that those shells harbor (pun!) so much flavor of their own.
ReplyDeleteAnd no, I don't think it's a funny color. It looks "food-color."
CookieCrumb,
ReplyDeleteEasy for you to say the color isn't funny from a safe distance of a few miles away! vbg
MB
Cookiecrumb, stand by for a report about the soup we made from it. Froze the other four cups for a feast later in the year.
ReplyDelete