Crab Stock

By KennyB07

Ingredients

• 2 Pounds-Crab-broken down for meat, legs and bodies-discard the carapace
• 1 1/2 Cups-White Onion-chopped
• 5 -Celery Stocks-sliced
• 1-14 oz. Can-Diced Tomatoes
• 2 Bay Leaves
• 3-Sprigs Thyme
• Dozen-Black Peppercorns
• Water
• Sea Salt-to taste

Details

Adapted from crab-o-licious.com

Preparation

Step 1

First, rinse the crabs in cold water and drain. Cut up into 2 inch size pieces; shells and legs.
In a large stock pan, add the solid ingredients. Add enough water to cover it all plus about an inch more over all ingredients and bring to a boil over medium-high heat. After it comes to a boil, reduce the heat to medium-low and simmer uncovered for about 20 minutes. Use a spoon to skim off any "scum" that raises to the top. Add sea salt to flavor.
Remove the stock from heat and carefully sieve the stock from bones, crab meat pieces and veggies using a fine mesh sieve with a dampened paper towel over a large bowl.
Discard the bones, crab meat and veggies. Set aside the stock to cool and portion to use/freeze.
Makes about 3 Quarts. You can refrigerate this recipe up to 3 days or freezer for up to 3 months. This goes so well in many crab soup recipes that call for fish stock, like this next recipe