Crab Stock

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   1.

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   Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water.

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   Bring to a boil, skimming the white foam from the surface of the stock.

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   (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)

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   Reduce the heat so the stock cooks at a fast, steady simmer.

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   2.

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   Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour.

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   The liquid should just cover the crab shells as the stock cooks; if it doesnt, just add a little water.

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   3.

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    Season the stock lightly with salt.

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    Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.

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    4.

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    Strain the stock through a fine-mesh strainer.

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    If you are not going to be using it within the hour, chill it as quickly as possible.

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    Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

No additional tips available.