From Nuisance to Bisque: Shore Crab in a Bottle

We’ve been talking about the invasive shore crab for years now, and finally decided to do something about one of the challenges we hear about most often from professional kitchens.

Because shore crabs taste absolutely fantastic. They’re also a bit of a hassle. Making a proper stock or bisque usually starts with a large pot, a mountain of crabs and a fair amount of work. And not every kitchen has time for that.

A shore crab concentrate.

So we made a shore crab concentrate.

It’s very simple: shore crabs, water and a small amount of salt. Nothing else. We’ve cooked down large quantities of shore crabs into a concentrated base that can be used for everything from bisques and soups to sauces and whatever other projects you dream up in the kitchen. The idea is simple: we take care of the messy, time-consuming part, so you can focus on the rest.

And, of course, we hope it means even more chefs will start working with shore crabs. Because, quite frankly, they taste incredible.

In fact, we still believe the humble shore crab is one of the most flavourful crab ingredients you can get your hands on.

Give it a try.

Photo: © Hans Hillewaert (CC BY-SA 4.0)

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