Food Network: White Crab Stock

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White Crab Stock
Copyright 2001 Television Food Network, G.P. All rights reserved.

Ingredients
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1
leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine

Sea salt, to taste
6 live Atlantic Blue crabs

Directions
Pour water in a large stockpot and place over
low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until
the vegetables begin to become tender. Add the lemon juice, crab boil seasoning,
peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle
flavors. Carefully put the crabs in the pot and continue to cook for another 15
minutes. The crab shells will be bright orange when done. Remove and shell the
crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and
stock for She-Crab soup.