Crustacean stock
Crustacean shells can be used to make a delicious stock. No need to add any crab meat. No matter how meticulous you are, there is always something left sticking to the shells. Adding some extra meat will flavor the stock stronger though.
No need to buy huge quantities. Whenever you eat shrimp, crawfish, crab, lobster or any other crustacean, freeze the shells until you have enough to make a strong crustacean stock.
Crab shells are very nice because it is impossible to clean them out perfectly. There is always leftover crab meat in the shells and boiling will transfer all that flavor to the stock.
Shrimp lose their flavor quickly when boiled. You'll get the best results with raw shrimp and don't over-cook. If you used shrimp in stews that cokked more than 10 minutes, don't bother recycling those peelings.
Crayfish are very different. Again do not overcook. The heads and claws have lots of juicy bits that will cook into a very nice stock.
A word of warning: Crab and/or other shellfish stock does not keep very well in the freezer. The taste and smell deteriorate quickly after only 2 weeks. I have never been able to use a crab stock after a month in the freezer.
Directions
Pic1: shrimp peelingsPic2: crawfish
Pic3: snow crab
Pic4: cooking king crab shellsPic5: king crab broth for freezing
- Submerge the shells in water. Break or cut them if they are too big for the pot.
- Add S&P to taste.
Add whatever other condiments you like.
I added a few tbsp. dried parsley. - Bring to a boil over medium heat.
- Simmer for at least 2 hrs.
- Cook longer to reduce further if desired.
- Sieve to remove all solids and discard.
- After cooling, freeze in containers sized for your personal needs.
If possible, vacuum-seal after freezing to avoid stinking up the freezer.
Even then, do not keep for more than 2 weeks. - Use as a base to make soups or sauces.