Crab Sauce

Instructions

1. 1

   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.

2. 2

   Meanwhile, in a small bowl, dissolve the corn starch in the remaining ¼ cup (60 ml) of chicken broth.

3. 3

   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.