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Crab Stock

I use Dungeness crab shells, but you can use whatever crab is plentiful in your region.

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.