Crab Stock

Cook and devein crabs according to the basic recipe. Continue to use crab meat as desired. Slowly fry dried and crushed shells or carapaces and claws in oil with onion, little root vegetables and some dill stalks, stir in paradeisermark, fry further and flambé with brandy. Deglaze with a little white wine and vermouth, add fish stock or a little water and bring to the boil again briefly. Strain or continue to use depending on use.

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