Crab Stock Recipes

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Steps:

• Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup.

Steps:

• Heat the oil in a 10-quart stockpot over high heat. Add the shells, onion, and celery and sauté for 10 minutes, or until the shells are lightly browned. Occasionally scrape the bottom of the pan while sautéing, as the shells may stick. Add the wine and cook for 4 to 5 minutes.
• Add enough cold water to the pot to cover the shells. Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.
• Pour the stock through a fine-mesh strainer into a shallow container, discarding the solids, and let cool to room temperature (about 30 minutes).
• The stock will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.