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.