- In a large saucepan over high heat, sauté the crab shells, onion and garlic in 2 tbsp of the butter for 5 minutes. Add the tomato paste and cook for 1 minute while stirring. Deglaze with the Worcestershire sauce, wine, veal broth and 1 cup (250 ml) of the chicken broth. Bring to a boil. Cover and simmer for 15 minutes. Strain the sauce through a sieve and into a small saucepan. Compost the crab shells and the aromatics.
- Meanwhile, in a small bowl, dissolve the corn starch in the remaining ¼ cup (60 ml) of chicken broth.
- Whisk the corn starch mixture into the sauce. Bring to a boil and reduce the sauce for 2 minutes. Remove from the heat. Whisk in the remaining ¼ cup (55 g) of butter.
This sauce is delicious with grilled steak or seafood pasta.
Set aside your shells from warm buttered crab or a crab boil for this recipe. If you don’t have any leftover crab shells, buy snow crab, either fresh in season or frozen during the rest of the year. Remove the meat from the crab before using the shells. Add the meat to your meal for a proper surf’n’turf or save it for another recipe.