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Started By
Message
crab base substitute
Posted on 12/31/10 at 6:04 pm
Posted on 12/31/10 at 6:04 pm
a recipe i have calls for crab base. i have some fish base, but im kind of weirded out by it. any suggestions of what else i could use? i also have a pound of lump crab meat. i only need about 2/3 of it. anything i can do with it?
3
Posted on 12/31/10 at 6:10 pm to aaronb023
What are you making and do you have jumbo lump or just lump/backfin?
Posted on 12/31/10 at 6:11 pm to Gris Gris
Also, how much base does it call for?
Posted on 12/31/10 at 6:16 pm to Gris Gris
Cream of Brie and crabmeat soup. It calls for 2 tablespoons. Its Mansur's recipe and will post it if anyone wants it.
Posted on 12/31/10 at 6:18 pm to aaronb023
I have the fish base too. I also have lobster base by the same company. I think in your predicament I would try lobster base and who knows maybe mix the two in some ratio.
Posted on 12/31/10 at 6:19 pm to aaronb023
quote:
Its Mansur's recipe and will post it if anyone wants it.
Yes, please...couldn't find any brie at WalMarks or Hi Nabor. Guess I should'a hit Maxwell's.
This post was edited on 12/31/10 at 6:20 pm
Posted on 12/31/10 at 6:20 pm to sonusfaber
I dont have the lobster base. I was just planning on using the fish base and maybe using half of what the recipe calls for, but it kind of smells like dog food or something. I dont want to ruin a pot full of brie and lump crab.
Posted on 12/31/10 at 6:24 pm to aaronb023
I'd probably use chicken base and add extra crabmeat.
Some folks use clam juice as a sub for seafood stock. I think it's awful and wouldn't go that route.
You could use the fish base, but I have no idea what it is since you said it didn't appeal to you.
Another option is to leave out the base altogether. Brie has a pretty strong flavor and to keep it flavorful, you could add sherry or cognac or brandy if none of those are already included in the recipe.
Sorry, I can't help more, but I think you can still make a very good flavored soup without the crab base.
Are you using jumbo lump or just lump. If not jumbo lump, be sure and get all the shells out.
Some folks use clam juice as a sub for seafood stock. I think it's awful and wouldn't go that route.
You could use the fish base, but I have no idea what it is since you said it didn't appeal to you.
Another option is to leave out the base altogether. Brie has a pretty strong flavor and to keep it flavorful, you could add sherry or cognac or brandy if none of those are already included in the recipe.
Sorry, I can't help more, but I think you can still make a very good flavored soup without the crab base.
Are you using jumbo lump or just lump. If not jumbo lump, be sure and get all the shells out.
Posted on 12/31/10 at 6:35 pm to Gris Gris
Mansur's Cream of Brie and Crabmeat soup
2 cups finely diced onion, bell pepper and celery
2 tblsp crab base
6 oz. brie
8 oz. fresh crabmeat
6 cups half and half
1/4 tsp. white pepper
1/4 tsp. tobasco
1 tblsp dry vermouth
1/8 tsp lemon juicce
1 tsp. creole seasoning
t tsp. chopped garlic
2 oz. blonde roux
3 tblsp. cottonseed oil
Heat the cottonseed oil in 5 qt. pot and saute veggies. Make roux with 1/2 unsalted butter and equal part flour. Add remaining ingredients to the pot EXCEPT brie and crabmeat. Bring to a slow boil and thicken with 2 oz. of hot blonde roux. Stir until smooth and silky. Add brie and crabmeat before serving. DO NOT BOIL AFTER BRIE HAS BEEN ADDED!
-courtesy of Bon Appetit Magazine
2 cups finely diced onion, bell pepper and celery
2 tblsp crab base
6 oz. brie
8 oz. fresh crabmeat
6 cups half and half
1/4 tsp. white pepper
1/4 tsp. tobasco
1 tblsp dry vermouth
1/8 tsp lemon juicce
1 tsp. creole seasoning
t tsp. chopped garlic
2 oz. blonde roux
3 tblsp. cottonseed oil
Heat the cottonseed oil in 5 qt. pot and saute veggies. Make roux with 1/2 unsalted butter and equal part flour. Add remaining ingredients to the pot EXCEPT brie and crabmeat. Bring to a slow boil and thicken with 2 oz. of hot blonde roux. Stir until smooth and silky. Add brie and crabmeat before serving. DO NOT BOIL AFTER BRIE HAS BEEN ADDED!
-courtesy of Bon Appetit Magazine
This post was edited on 12/31/10 at 6:38 pm
Posted on 12/31/10 at 6:37 pm to aaronb023
thanks for the suggestions gris. ill either leave the base out or maybe reduce some chicken stock. i dont have any other bases or bouillion. 
knew i should have just got some chicken base or shrimp boullion
knew i should have just got some chicken base or shrimp boullion
Posted on 12/31/10 at 7:14 pm to aaronb023
Looking at the recipe, I'd leave the stock out all together since there's no stock in the recipe. Just follow it, as is, without the base and then check the salt after you've added the cheese because it's salty. Add the extra crab for extra crab flavor and it will be fine. I'd probably change out the vermouth for sherry or cognac, but that's just a personal taste.
Posted on 12/31/10 at 8:18 pm to aaronb023
Do you add the skin of the brie to the soup?
Posted on 12/31/10 at 10:12 pm to tigeryat
quote:
Do you add the skin of the brie to the soup?
No.
Posted on 1/1/11 at 9:19 am to aaronb023
crab shells, small crabs
shrimp shells
shrimp shells
Posted on 1/1/11 at 9:39 am to CCT
That depends on the Brie. Some thin skinned you can eat and in a soup it will melt away.
Posted on 1/2/11 at 7:33 am to AreJay
quote:
crab base substitute
crab shells, small crabs
shrimp shells
The recipe for this dish from Dakota restaurant calls for 2 lbs of crabs (8 crabs) used to make a crab stock.
Posted on 1/2/11 at 3:54 pm to Stadium Rat
Im wondering if you could find crab base at whole foods or fresh market????? im thinking of preparing this dish tonite myself.... Better than boullion does make a seafood base but i have never been able to find it...
Posted on 1/2/11 at 4:08 pm to mouton
The recipe above doesn't call for any stock. It's pretty rich and thick. Without using a stock, I'm not sure what I'd substitute for the base other than using chicken base or none at all and just increasing the crabmeat to get more of the crab flavor into the soup.
I order some bases from Minor's or another place on the net that I can't think of and keep them in the freezer for emergencies. They have some pretty decent ones if you read the labels, carefully. The lower sodium bases are the best in my opinion.
I think my Mom bought some sort of seafood base at Maxwell's. I can't recall whether it was a specific seafood base, though.
I order some bases from Minor's or another place on the net that I can't think of and keep them in the freezer for emergencies. They have some pretty decent ones if you read the labels, carefully. The lower sodium bases are the best in my opinion.
I think my Mom bought some sort of seafood base at Maxwell's. I can't recall whether it was a specific seafood base, though.
Posted on 1/2/11 at 4:18 pm to Gris Gris
I ordered some seafood base from soupbase.com, but it was too salty to use, in my opinion. Didn't try the low sodium version, though.
Posted on 1/2/11 at 4:30 pm to Stadium Rat
Calandros has crab base. I saw it there an hour ago. In the butcher seafood case.
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