6 cups crab shells
1/2 cup dry white wine
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
3 Tbsp. tomato paste
2 sprigs of thyme
15 peppercorns
2 teaspoons salt
2 Tbsp. butter, unsalted
3/4 cup dry white wine
1/3 cup shallots, chopped
4 cups of shellfish stock
¼ cup white rice
2 Tbsp. tomato paste
1 ¼ lb. or more of cooked crabmeat
1 ¼ cup heavy cream
½ teaspoon salt
1/8 teaspoon cayenne pepper
4-6
Ferraro# 0000020- Yellow onion
Ferraro# 4301250- Carrots, chopped
Ferraro# 0000033- Celery, stalks
Ferraro# 1200114- Tomato paste
Ferraro# 2040047- Salt, Kosher
Ferraro# 0920163- Butter, unsalted
Ferraro# 2000018- Shallots
Ferraro# 5162275- White rice
Ferraro# 4200321- Crabmeat, frozen
Ferraro# 0960925- Heavy Cream, 40%
Ferraro# 2000084- Cayenne pepper