Recipes : Recipe Detail |
Add  Email  Print 
|
- Source: Cooking Section, September 2000
- Dish Type: Sauces
- Tweet
Crab Stock
Instructions
Combine all of the ingredients in a large stockpot over high heat and bring to a boil. Reduce the heat, and simmer for about 1 hour. Remove from the heat and cool. Strain through a fine-mesh sieve. Discard solids. Refrigerate for up to 2 days or freeze for up to 1 month.
Yield: about 7 cups
Ingredients
- 1 1/2 pounds raw hardshell crabs (about 16 small crabs), each broken in half
- 4 quarts cold water
- 1 cup chopped onions
- 1/2 cup coarsely chopped celery
- 1 whole head garlic, halved horizontally
- 4 bay leaves
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
