White Crab Stock

Ingredients

• 4 sprigs bouquet garnic fresh with string
• 2  celery stalks split
• 1 teaspoon crab boil seasoning 
• 1  garlic bulb halved
• 0.5  juice of lemon 
• 6  live atlantic crabs blue
• 1  onion peeled halved
• 8 servings sea salt to taste
• 1  turnip split
• 2 quarts water cold
• 0.5 teaspoon peppercorns whole white
• 0.5 cup white wine 

Equipment

• pot

Directions

1. Pour water in a large stockpot and place over low-medium flame.
2. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.
3. 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.
4. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup.