How to Make Crab Stock

Updated: Aug 14

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.



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