Best 4 Crab Stock Recipes

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Embark on a culinary journey to the depths of seafood flavors with our comprehensive guide to crab stock. Discover the secrets of creating a rich and aromatic broth that elevates your dishes to new heights. From classic French cuisine to Asian-inspired delights, this article presents a diverse collection of crab stock recipes, each offering unique nuances and culinary possibilities.

Dive into the art of crafting a traditional French crab stock, a cornerstone of many classic seafood dishes. Learn the techniques for extracting the essence of crab shells, vegetables, and herbs to create a flavorful base for soups, stews, and sauces. Explore the tantalizing Malaysian chili crab stock, a symphony of spicy, sweet, and tangy flavors that will leave your taste buds dancing.

Discover the secrets of Thai tom yum soup, where the aromatic blend of lemongrass, galangal, and kaffir lime leaves marry with the delicate sweetness of crab stock. For a taste of Louisiana's vibrant culinary heritage, venture into the realm of Cajun crab stock, a flavor-packed broth that forms the heart of many iconic dishes.

Whether you seek a delicate seafood broth for a simple soup or a robust base for a hearty stew, this article has the perfect crab stock recipe for you. Embrace the culinary adventures that await and let the flavors of the sea inspire your next culinary masterpiece.

Here are our top 4 tried and tested recipes!

SEAFOOD STOCK



Seafood Stock image

Provided by Ina Garten

Time 1h35m

Yield about 1 quart

Number Of Ingredients 11

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

WHITE CRAB STOCK



White Crab Stock image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 8 cups

Number Of Ingredients 12

2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine
Sea salt, to taste
6 live Atlantic Blue crabs

Steps:

  • Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids. Reserve the crab meat and stock for She-Crab soup.

CRAB STOCK



Crab Stock image

YOU CAN'T BUY THIS INTENSELY FLAVORED STOCK anywhere; you have to make it yourself from fresh crab shells. In the Pacific Northwest there are two types of crab available, Dungeness and Alaska king crabs. We use Dungeness for its sweet crab flavor, but king crab can be substituted. We don't recommend using Atlantic blue crabs, as they have a completely different flavor. In my house, making the stock always comes the day after a crab feast. Crab stock is a wonderful base for any fish stew, but it plays the starring role in the Crab Mac and Cheese (page 74). Without it, the cheese overwhelms the flavorful crab.

Yield makes 10 cups

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
Shells of 3 crabs (medium-sized, 1 1/2 pounds each), carapace (top shell) discarded
1 medium onion, roughly chopped
2 celery ribs, roughly chopped
1 cup white wine

Steps:

  • Heat the oil in a 10-quart stockpot over high heat. Add the shells, onion, and celery and sauté for 10 minutes, or until the shells are lightly browned. Occasionally scrape the bottom of the pan while sautéing, as the shells may stick. Add the wine and cook for 4 to 5 minutes.
  • Add enough cold water to the pot to cover the shells. Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.
  • Pour the stock through a fine-mesh strainer into a shallow container, discarding the solids, and let cool to room temperature (about 30 minutes).
  • The stock will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.

CRAB STOCK



Crab Stock image

Provided by Jasper White

Yield Makes about 1 quart

Number Of Ingredients 10

2 pounds picked-over crab shells (cracked or chopped) and /or crab bodies (cut into 1-inch pieces, carapace discarded; see Cook's Notes), crab tomalley, and, if necessary, shrimp shells or lobster carcasses
2 quarts water
1 medium to large onion, coarsely chopped
1 to 2 stalks celery, coarsely chopped
1 1/2 cups chopped tomatoes (tomato "guts" or canned or fresh)
2 cloves garlic, crushed
2 dried bay leaves
2 teaspoons black peppercorns
4 sprigs fresh thyme
Kosher or sea salt

Steps:

  • 1. 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. Bring to a boil, skimming the white foam from the surface of the stock. (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.) Reduce the heat so the stock cooks at a fast, steady simmer.
  • 2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
  • 3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
  • 4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Tips:

  • Use fresh crab shells: Fresh crab shells will give your stock a richer flavor than frozen or canned shells.
  • Roast the crab shells before simmering: Roasting the crab shells in the oven before simmering them will help to bring out their flavor and color.
  • Use a variety of vegetables: A variety of vegetables will give your stock more flavor and depth. Some good options include carrots, celery, onions, leeks, and tomatoes.
  • Add herbs and spices: Herbs and spices can help to enhance the flavor of your stock. Some good options include bay leaves, thyme, rosemary, and peppercorns.
  • Simmer the stock for at least an hour: The longer you simmer the stock, the more flavor it will have. Aim to simmer the stock for at least an hour, or longer if you have the time.
  • Strain the stock before using: Once the stock is finished simmering, strain it through a fine-mesh sieve to remove any solids.

Conclusion:

Crab stock is a delicious and versatile ingredient that can be used in a variety of dishes. It is a great way to add flavor to soups, stews, sauces, and risottos. Crab stock is also a good source of calcium, potassium, and magnesium. Following the tips in this article, you can make a delicious and flavorful crab stock at home.

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