How to make crab stock

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.

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

Skim off white protein froth

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.

Strain

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.