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, crayfish, crab, lobster or any other crustacean, freeze the shells until you have enough to make a strong crustacean stock.
- 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.
- Use as a base to make soups or sauces.
Pic1: shrimp peelings
Pic3: snow crab
Pic4: cooking king crab shells
Pic5: king crab broth for freezing