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How to make crab stock

Homemade stock tastes better and is cheaper then any store bought version

16
STEPS
INGREDIENTS
I had to defrost the seafood, I  used the same water for the broth

I had to defrost the seafood, I used the same water for the broth

I Picked out the meat wrapped it in paper  towels and fridged it to use later. You could also use spent tails and shells from a previous seafood fest.

I Picked out the meat wrapped it in paper towels and fridged it to use later. You could also use spent tails and shells from a previous seafood fest.

The water should cover the shells by a inch, start the stove on high. Repeat after me:  I will never toss any bones/ shells again!

The water should cover the shells by a inch, start the stove on high. Repeat after me: I will never toss any bones/ shells again!

Prep Aromatics: chopped Onion, chopped Tomato, Bay leaf,  Whole pepper, Thyme, and salt

Prep Aromatics: chopped Onion, chopped Tomato, Bay leaf, Whole pepper, Thyme, and salt

Skim off white protein froth

Skim off white protein froth

After 10 min add aromatics and simmer for an hour

After 10 min add aromatics and simmer for an hour

After an hour, the stocks lost about an inch of volume. Taste, if not rich enough simmer longer.

After an hour, the stocks lost about an inch of volume. Taste, if not rich enough simmer longer.

Strain

Strain

I freezed most of the stock once cool. Double bagged  into 1 cup servings, ID and date bag use within 2 months.

I freezed most of the stock once cool. Double bagged into 1 cup servings, ID and date bag use within 2 months.

Or use immediately, fridge any leftovers and use within 3 days.

  • 1.0lb Crab shell or so
  • 20.0 Shrimp tails or so
  • 3/4 Onion chopped
  • 2.0 Tomato chopped
  • 2.0 Celery stalks
  • 2.0 Thyme stems
  • 2.0tsp Whole pepper
  • 1/2tsp Salt
  • 2.0qt Water