Crab Stock
We’re blessed to live in an area where we can go crabbing in the Puget Sound. SInce Dungeness crabs are plentiful, I end up cracking a lot of crabs and love making stock from the shells. This stock makes a great base for soups or to use as an ingredient with rice for that hint of crab flavor. Check out our risotto recipe.
Crab Stock
I use Dungeness crab shells, but you can use whatever crab is plentiful in your region.
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Ingredients
- 4 quarts water about
- 6 crab shells about
- 1/2 onion roughly chopped
- 2 stalks celery or I save extra pieces (including leaves)
- 3 springs fresh thyme
- 1 bay leaf
- 1 teaspoon whole peppercorns
Instructions
- Toss shells and remaining ingredients in a stock pot with about 4 quarts of water (or enough to cover the ingredients). On medium-high heat, bring to a boil.
- Once boiling, lower heat to simmer and cook for 1 hour.
- Turn off the heat and let stock cool a little (warm) before straining.
- Stain through a fine mesh strainer or cheesecloth and use broth right away or freeze.