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Crab Stock

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 lbs 1362g / 48oz Crabs - broken in half (Blue crabs preferred but any Hard shell crab will do)

    2. 8 Cold water

    3. 4 oz 113g Onions - diced

    4. 4 oz 113g Leeks, white portion only - washed well, Trimmed, and chopped

    5. 4 oz 113g Celery - diced

    6. 4 oz 113g Parsnips - chopped

    7. 1 Garlic head - halved horizontally

    8. 3 Parsley stems - (to 4) - chopped

    9. 4 Bay leaves

    10. 1/2 teaspoon 2 1/2ml Dried basil leaves

    11. 1/2 teaspoon 2 1/2ml Dried oregano leaves

    12. 1/2 teaspoon 2 1/2ml Dried tarragon leaves

    13. 1/2 teaspoon 2 1/2ml Dried thyme leaves

    14. 1/2 teaspoon 2 1/2ml Cracked black peppercorns

    Instructions Jump to Ingredients ↑

    1. Recipe 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. This recipe yields ?? servings.

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