Basic Crab Stock Recipe

Name: Basic Crab Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup canola oil, 1 onion, coarsely chopped, 1 stalk celery, coarsely chopped, 1 carrot, peeled and coarsely chopped, and more.

Yes, Basic Crab Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Crab Stock

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