4 Serves
80 Mins
In a large stockpot, combine the crab shells and stock ingredients. Bring to a boil, then reduce heat and simmer for 60 minutes until the liquid is reduced by half.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
152 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
1262 mg / 4,700 mgSodium
1440 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
170 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Strain the stock through a fine-mesh strainer into a clean bowl, discarding the solids, and season with salt to taste.
Using a chef's knife, cut the corn kernels from the cobs into a large bowl. Scrape the back of the knife against the cobs to extract the milky corn pulp into a separate bowl.
Combine one cup of the corn kernels with the extracted corn pulp and set aside the remaining kernels for later use.
0
g4
g0
g
Danish.jpg&w=3840&q=75)