Don’t throw away those crab carcauses! Save those those shells and make this delicious crab stock recipe, it will enhance and elevate all your other soups, stews, and sauces.

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Make sure to keep scrolling past the recipe card for a deep dive into this crab stock recipe. We cover topics like, ingredients and equipment you’ll need, step by step cooking instructions, proper storage, and some common FAQ’s.

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Crab Stock Recipe

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WTF is Crab Stock?

Crab stock is a flavorful liquid made from simmering crab shells and carcasses, various vegetables, herbs, and spices; which can serve as a base for soups, stews, sauces, and risottos. It’s the ultimate seafood flavor enhancer.

Thats the simple answer, but for my wife and I crab stock is more than a tasty soup base. It’s a reflection of our gratitude and values. Here in Oregon, we’re lucky enough to harvest our own crabs and the simple task of making shellfish stock is confirmation that we are were we need to be. A reminder of how special our home is and an opportunity to appreciate the bountiful gifts that our beloved PNW provides.

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How to Use Crab Stock

This delicious shellfish stock is super versatile. Use it to enhance the flavor of any soup, stew, or sauce. The possibilities are endless. Use it when making a sauce for lobster ravioli, or a make the base of crab bisque with it. I’ll even use it with chicken or pork dishes, the shellfish stock cross over is just a flavor punch. The applications are endless.

It’s 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, that boring canned soup has now been taken to the next freak’n level. I’ll freeze some of this crab stock in ice cube trays to make using small amounts super convenient.

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!

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Store Bought Crab Stock?

Finding a seafood stock is no tough task, it is readily available at most super markets. Finding a crab stock however, 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 making your own crab stock isn’t only a great way to utilize the entire crab, but it will also 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.

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Crab Stock vs Seafood Stock

This recipe is 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!

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Crab Stock Ingredients

Here’s what you’ll need to make this shellfish stock. If you aren’t close to the coast and can’t get ahold of fresh crab carcasses, ask your fish monger if they have any they’d be willing to give you. One mans trash is another mans crab stock.

• Crab Shells/Carcasses: Don’t throw those crab shells away! After a big crab boil save those shells and carcasses, freeze them, and whenever you are ready, turn them into 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 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 these 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.

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Crab Stock Equipment

When making this crab stock, or any stock for that matter, you’ll need a few tools you might not have. Here’s a list of the equipment you’ll need.

• Stock Pot: Use a large, heavy-bottomed stock pot to accommodate all the shells and other ingredients.
• Sieve/Cheese Cloth: To strain the stock and remove the crab carcasses and other solids, you’ll need either a fine mesh strainer or a cheesecloth.
• Storage Containers: Mason jars, freezer safe tupperware or any other airtight containers for storing the finished shellfish stock.

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How to Make Crab Stock

Follow these simple step by step instructions to make this crab stock recipe. It’s super simple but it does take some time. Turn a rainy weekend afternoon into a crab stock party.

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 this shellfish stock has cooled, transfer it to airtight containers. It will keep well in the refrigerator for up to a week or in the freezer for months. Enjoy!

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Freezing Crab Stock

You can freeze shellfish stock for later use. Just be sure to let the stock cool completely before transferring it to an airtight container or mason jar. The shellfish stock will maintain really good flavor for to 3-6 months. It’ll be fine to use after 6 months, it just might not be as potent or flavorful.

I also like to pour some of the shellfish stock into popsicle molds or ice cube trays 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, stew, or whatever!

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More Stock Recipes

Enjoy this recipe and need some more help making more unique stocks? We got you covered. Check out our wild mushroom stock recipe. We harvest our own golden chanterelles to make this stock. But you can use store bought chanterelles, or whatever mushrooms you prefer.

Wild Mushroom Stock Recipe

Turkey Bone Broth – Broth to Warm YOUR Bones!

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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.

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