Basic Crab Stock Recipe
- 1/4 cup canola oil
- 1 onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 leek, white part, coarsely chopped
- 4 cloves garlic, crushed
- 1 pound crab shells
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon black peppercorns
- Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.
- Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.
- Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.
