How to Make Homemade Crab Stock
Crab stock is perfect for soups, chowders, and stews prepared with seafood. Made with blue crab shells and a savory blend of veggies and spices.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 5 cups
- 2 lb crab shells and claws
- 8 c water
- 1/2 c white wine
- 1 lg yellow onion roughly chopped
- 3 celery stalks trimmed and roughly chopped
- 5 cloves garlic whole, peeled and crushed
- 2 bay leaves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp old bay
- 2 tsp kosher salt
- 2 tsp mustard powder
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
Heat olive oil in a heavy bottom pot or dutch oven over medium flame. Add crushed garlic, onion, celery, tomato paste, spices, and bay leaves. Let the pot heat until the contents are fragrant, constantly stirring.
Then add the white wine to deglaze. Layer in the crab shells. Give a good stir to coat then cover with water. After bringing the pot to boil, turn the heat down to simmer for 2-3 hours. ⠀
Once cooled, strain the broth through a fine mesh strainer. Best is cheesecloth if you have it. This recipe makes 4 1/2-5 cups.
Calories: 96kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 1007mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg