Crab Stock

Submitted by admin on Mon, 08/17/2009 - 22:25
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Description

Crab Stock

Ingredients

  • 3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do

  • 8 quarts cold water

  • 4 ounces onions, diced

  • 4 ounces leeks, white portion only, washed well, trimmed and chopped

  • 4 ounces celery, diced

  • 4 ounces parsnips, chopped

  • 1 whole head garlic, cut in half horizontally

  • 4 bay leaves

  • 3 or 4 parsley stems, chopped

  • 1/2 teaspoon dried basil leaves

  • 1/2 teaspoon dried oregano leaves

  • 1/2 teaspoon dried tarragon leaves

  • 1/2 teaspoon dried thyme leaves

  • 1/2 teaspoon cracked black peppercorns

Instructions

Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary. Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Freeze any leftovers.