Crab Stock

1. 1

   Heat the oil in a 10-quart stockpot over high heat.

2. 2

   Add the shells, onion, and celery and saute for 10 minutes, or until the shells are lightly browned.

3. 3

   Occasionally scrape the bottom of the pan while sauteing, as the shells may stick.

4. 4

   Add the wine and cook for 4 to 5 minutes.

5. 5

   Add enough cold water to the pot to cover the shells.

6. 6

   Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.

7. 7

   Pour the stock through a fine-mesh strainer into a shallow container, discarding the solids, and let cool to room temperature (about 30 minutes).

8. 8

   The stock will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

No additional tips available.