Crab stock is super easy, and adds seafood magic to anything it touches. It's great in place of water when you're making rice dishes, or as the base for seafood chowders or soups.
Crab Stock
by Beth Short-Rhoads
Makes about 1 1/2 quarts
3 quarts crab shells
Several sprigs fresh parsley
1 stalk celery
1 shallot, peeled and sliced
1 1/2 tablespoons salt
1/2 teaspoon peppercorns
2 bay leaves
Water to cover, about 4 quarts
Place all the ingredients in a large pot and simmer over low heat for 1 1/2 hours, with the lid on. Remove the lid and simmer on medium heat for an additional 1/2 hour, or until the stock has reduced to about an inch below the shells.
Allow the stock to cool slightly, then strain. Refrigerate and use within 5 days. You can also freeze the stock in canning jars (leave 2 inches of space to ensure the jars don't crack when the liquid expands) or in a ziplock bag. Use frozen stock within 6 months.