Don’t throw away those crab carcauses! Save those those shells and make this delicious crab stock recipe that will help elevate all your other seafood soups, stews. and more!Jump to Recipe
“Pinch me, am I dreaming?”-crusty
Crab Stock Uses
This delicious crab stock is super versatile. Use it to enhance the flavor of any seafood stew or sauce. If you’re making a risotto you are gonna need stock, and this crab stock goes perfectly in our Chanterelle & Sage Risotto. Try it out and let us know what you think!
The possibilities really are limitless. Use if for lobster ravioli or a crab bisque. Shoot you don’t have to use it as your base stock. Its a wonderful addition to a can of soup.
For example, heat up a can of normal store bought chicken noodle soup in a pot and instead of using water, use this crab stock. Boom, the soup is taken to the next level.
Can’t I just buy Crab Stock?
Finding a seafood stock is no tough task, it is readily available at any super market. Finding a crab stock may prove more difficult. While not impossible its definitely not super common. You’re more likely to find a crab base, which can run you upwards of $25.
So not only is it a great way to honor the great crab. But it’ll save you money and the hassle of searching for it in some obscure seafood market. Pour a class of wine, turn the ballgame on and make some crab stock! It’s a lovely day to “be productive” and prep for future recipes.
Can I use other Shellfish?
This recipe is just for a pure crab stock. Living so close to the magical Oregon coast, we love to harvest our own Dungeness crabs every year, and we’re always left with piles of crab shells. But that doesn’t mean you can’t bring other shellfish to this crab stock party.
All seafood stocks are going to consist of a hodge podge of shells. Lobster, shrimp, crabs, and crawfish are all commonly used to make shellfish stock. Add one or add a little bit of them all. Theres no right or wrong perfect combination. Have fun with it.
Adding fish bones or fish heads is a great way to turn the crab stock into a flavorful seafood stock. Just save all those bones and shells whenever you’re cooking a seafood recipe and freeze them. Once you’ve got a couple quarts make yourself a seafood stock!
Crab Stock Recipe
Crab Stock Ingredients
Here’s what you’ll need to make this crab stock.
- Crab Shells/Carcasses: Don’t throw those crab shells away! After a big crab fest save those shells and carcasses, freeze them, and whenever you are ready use them to make a delicious crab stock. Same goes for those shrimp and lobster carcasses.
- Tomato Paste: Slather this all over those shells and roast em in the oven. It’ll add another level of flavor to your crab stock. Totally worth it.
- Veggies: No matter what kind of stock you’re making you are gonna need carrots, celery, and onions; The holly trinity of Italian cooking. This crab stock is no exception. So grab the staples and toss in some garlic for good measure.
- Herbs & Spices: Black peppercorns, fresh parsley, and thyme sprigs round out the ingredients for this crab stock recipe.
How to Make Crab Stock
Follow these simple steps to create your own crab stock.
Step 1: Roast your Shells
Preheat oven to 425 degrees. Grease a large baking sheet with the oil. Cover the crab shells and carcasses evenly with the tomato paste. The easiest way to do this is to just get messy and use your hands. Don’t worry they won’t pinch.
Once you’ve got an even coat on the shells, wash your hands and pop them in the oven. Bake the shells for 10-12 mins. It’s important not to let them burn. If you do your stock will be really bitter and unusable.
Step 2: Toss in a Pot
Once your roasted shells are done, take them out and add them to a large stock pot. Toss in the chopped vegetables, herbs, and peppercorns. Fill the pot with cold water, 2-3 inches over the ingredients.
Adjust the heat so the pot bubbles lightly without boiling. If you let it boil your stock will come out a bit murky. We want a nice clear stock.
For the first half hour or so you’ll get some scummy bubbles foaming at the top. Use a serving spoon or ladle to remove the scrum. Simmer uncovered, without stirring for 6 hours.
Step 3: Strain the Crab Stock
Remove the pot from heat and discard any large pieces of crabs. Set a sieve over a large bowl and strain your crabby liquid. For extra clarity repeat this process or a couple times. You could use a cheesecloth in addition to the sieve for top notch clarity.
Step 4: Transfer & Store Crab Stock
Once the crab stock has cooled, transfer it to airtight containers. It will keep well in the refrigerater for up to a week. Enjoy!
Freezing Crab Stock
Or you can freeze the stock for later use. Just be sure to let the stock cool completely before transferring it to an airtight container or freezer bag.
Your crab stock should be pretty flavorful for up to 3 months. It’ll be fine to use after 3 months, it just won’t be as potent or flavorful.
I also like to pour some of my crab stock into popsicle molds and freeze them that way. You don’t have to thaw out an entire container when you just want a little flavor bomb for a sauce, soup, or whatever.
Other Stock Recipes
Enjoy this recipe and need some more help making unique stocks? Try out Wild Mushroom Stock Recipe. We harvest our own golden chanterelles to make this stock. But you can use whatever mushrooms you like.
It’s perfect for our Chanterelle and Sage Risotto recipe. But honestly its so good you could just drink a warm cup of it on a cold day.
Crabbing on the Oregon Coast
We love making this stock recipe, along with many other crab recipes. Living in the PNW we are blessed with a great bounty of Dungeness crabs every year.
Getting out on the water and catching them ourselves is one of our favorite yearly traditions. It’s super simple and so very fulfilling. Nothing beats bringing home a cooler full of Dungeness crabs.
We go out of Wheeler, OR. The marina there is fantastic. They rent skiffs, bait, and crab rings. A one stop shop for everything you need to catch those crustaceans. Heres a link to their website. Call ahead for reservations.