Dirty Crab Martini

Crab brine made with St. Ours dehydrated Crab Broth is the star of the show in this recipe. This bouillon-like powder can easily be transformed into a brine behind the bar (in as many steps as a simple syrup)

Serves 4 | 10 Minutes

This recipe comes from nonprofit partner GreenCrab.org: an organization that builds culinary markets for invasive green crabs. Written by former bartender and GreenCrab.org Executive Director Mary Parks. This twist on the dirty martini balances brine and umami.

Learn More About St. Ours Crab Broth in New York Times Magazine

Dirty Crab Martini made with St. Ours Crab Broth

Crab Brine Ingredients

Makes ~4 Martinis

• 2 oz hot water

• 1 envelope St. Ours Crab Broth

• 1 oz sea salt

Cocktail Ingredients

• Jigger/shot glass

• 2 ½ oz gin of choice (we used Rhodium Forager’s Gin)

• ½ oz crab brine

• 2 dashes of celery bitters

• Shaker

• Lemon peel

• Frozen cocktail glass

• Optional: green crab claw to garnish

Instructions

1. To make your crab brine, add hot water, salt, and St. Ours Crab Broth powder to a heat-proof container and stir until dissolved. Use mixture within 2 days and refrigerate once the mixture is dissolved

2. Add measured spirit and crab brine to a shaker, then add ice

3. Shake until the outside of your shaker is frosty (~20 seconds) then pour through a strainer into a chilled cocktail glass. Straining removes the ice chips and is an important step for a smooth, properly diluted martini

   Tip: If you’re a slow martini drinker, try pouring half of your martini into a little glass or “sidecar” over ice so it stays cold

4. Express/squeeze a lemon peel over the top of the martini. You should see a fine mist settle over the top

5. Garnish with lemon peel or a cooked and frozen crab claw if you’re feeling fancy

   Note: This martini will be cloudy at first (like above) but become clear once the air bubbles settle