How to Make a Crab Broth
+ Chinese Spicy Crab and Noodle Soup Recipe
Once those temperatures begin to drop… you know what that means…Soup season!!! At Camerons Seafood HQ, we are big fans of soup. Fresh seafood requires chilly temperatures, so we’re always looking for cozy (and delicious) ways to warm up.
There’s a whole wide world of seafood soups and the best soups start with really good broth. There is no better broth example than this recipe for Chinese Spicy Crab and Noodle Soup.
Build a Better Broth
Here are some handy guidelines for making broth. First, make sure you have complimentary ingredients to highlight the seafood, aka. mirepoix. Second, simmer the broth long enough to extract all those fabulous flavors. And, lastly, skimming and straining to remove any “impurities” that might alter the taste of our broth and soup.
Crab Broth Basics
This is a great base broth recipe that can be used for numerous soup recipes, regardless of cuisine-type.
- 4 Whole Maryland Blue Crabs
- 1 gallon water
- 1 cup carrots peeled and chopped
- 1 cup celery peeled and chopped
- 1/2 cup onions peeled and chopped
- 2 garlic cloves peeled and chopped
- 2 bay leaves
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- Remove the outer top shells from the crabs and discard. Remove the gills and innards and rinse the crab bodies with cold water.
- Place the cleaned crabs in a large pot and fill with water. Add carrots, celery, onions, garlic, bay leaves, salt, and peppercorns to the pot, bring to a low simmer over medium to medium-low heat, and cover.
- Simmer broth for 1 hour, stirring occasionally, and skimming the top to remove any “scum”. Remove broth from the heat and set aside to cool slightly.
- First, strain the soup using a colander to remove the larger pieces. Then, strain the soup using a fine mesh strainer to remove the smaller pieces.
- Set aside your strained broth to cool to room temperature and refrigerate or freeze until ready to use.
Chinese Spicy Crab and Noodle Soup
- 2 teaspoons canola olive, or vegetable oil
- 4 garlic cloves peeled and minced
- 2 teaspoon fresh ginger peeled and minced
- 2 tablespoons red onion peeled and minced
- 2 teaspoons chili paste like sambal oelek, plus extra for drizzling
- 1 1/2 teaspoons granulated sugar
- 2 tablespoons Chinese cooking wine or Sherry
- 1/4 cup low-sodium soy sauce
- 6 cups crab broth
- 2 small heads of baby bok choy quartered
- 2 cups fresh egg noodles cooked
- 1 lb. Jumbo Lump Crab Meat
- 1/4 cup scallions chopped
- 2 tablespoons fresh cilantro chopped
- sesame oil for drizzling
- Heat oil in a large pot over medium-high heat. Once the oil us hot, add garlic, ginger, and onion, and sauté until fragrant, about 1 minute.
- Add chili paste, sugar, and cooking wine, stir to combine, and simmer for 1-2 minutes or until most of the wine has evaporated.
- Add soy sauce and crab broth, stir to combine, and bring to a simmer. Once simmering, reduce heat to low, cover, and cook for 15 minutes.
- Remove the lid and add the bok choy. Continue to cook until the bok choy is tender-crisp, about 1-2 minutes.
- Divide broth, bok choy, cooked noodles, and crab meat between bowls.
- Top bowls with scallions, cilantro, and additional chili paste. Drizzle with a little bit of sesame oil before serving.
Feeling (Happy) Crabby
We mean business when it comes to our crabs. Only the best Chesapeake Bay blue crabs will do for our jumbo lump crab meat and whole crabs. All of our blue crab products are carefully packed the same day your order ships. Delivered right to your door, fast, so you can spend less time shopping and more time with your loved ones (or planning your next delicious seafood-fueled meal). It doesn’t get much more convenient than that!
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.