• Source: Emeril's New New Orleans Cooking
• Dish Type: Soups
• Version: 3 [other versions]

Crab Stock

Ingredients

• 1 1/2 pounds raw gumbo, soup, or any hardshell crabs (about 15 or 16 small crabs), each broken in half
• 4 quarts water, cold or at room temperature
• 1 cup chopped onions
• 1/2 cup coarsely chopped celery
• 1 whole head garlic, halved horizontally
• 4 bay leaves
• 1 1/2 teaspoons salt
• 6 turns freshly ground black pepper

Instructions

Combine all of the ingredients in a large soup or stock pot over high heat, and bring to a boil. Reduce heat, simmer for about 1 hour, and remove from the heat.
 
Strain through a fine strainer or sieve. Discard solids. Refrigerate or freeze in 2-cup containers. Keeps for 1 month.
 
Yield: about 7 cups