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.
Course: Main Course, Soup
Keyword: broth, crab, seafood, soup, stock
2lbcrab shells and claws
1lg yellow onionroughly chopped
3celery stalkstrimmed and roughly chopped
5clovesgarlicwhole, peeled and crushed
1/4tspcrushed 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.