Crab Stock

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Crab Stock

Crab Stock


  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 3 or 4 parsley stems chopped
  • 4 bay leaves
  • 1 whole head garlic cut in half horizontally
  • 4 ounces parsnips chopped
  • 4 ounces celery diced
  • 4 ounces leeks white portion o


  • 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.

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