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Ingredients

• 2 tablespoons grapeseed oil
• 6 fresh blue crabs, cut in 1/2
• 1 stick unsalted butter
• 1/2 fennel bulb
• 1 small onion, chopped
• 1 shallot, chopped
• 2 cloves garlic, smashed
• 1 teaspoon coriander seed
• 1/4 cup tomato paste
• 2 tomatoes, chopped
• 1/2 cup white wine
• 1 cup water
• 3 cups chicken stock
• 1 bay leaf
• 1 fresh thyme sprig
• Salt and pepper
• 1-ounce jumbo lump crabmeat, picked over
• 1 teaspoon pickled ramps or shallots, recipe follows
• 1 tablespoon sauteed shitakes
• 1 teaspoon creme fraiche

Description

Food Network Invites You To Try This Chesapeake Bay Blue Crab Hot Pot Recipe From Rachael Ray's Tasty Travels.

Food Network