Homemade Crab Stock
A clear, aromatic stock made with gumbo crabs, fresh herbs, and vegetables. This is an essential foundation for gumbos, bisques, and seafood sauces.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Here's What You Need
- 8 Gumbo Crabs - See Notes
- 2 Tablespoons vegetable oil - Optional
- 1 large onion - quartered
- 3 carrots - sliced into 3 to 4-inch lengths
- 3 stalks Celery - with leaves
- 1 heads garlic - sliced in half
- 1 bunch green onions - tied in a bouquet garni.
- 1 bunch parsley - tied in a bouquet garni.
- 4 quarts cold water
Herb and Spice Blend-Tied in a Bouguet Garni
- 1 ounce fresh thyme - tied in a bouquet garni.
- 1 ounce fresh basil - tied in a bouquet garni.
- 30 peppercorns - in a garni bag
- 2 bay leaves - in a garni bag
Here's What You Do
- Quarter the yellow onion. Chop the celery and carrots into short pieces. Tie the herbs parsley and green onions together in a Bouquet Garni; Place peppercorns and bay leaves in a small spice bag.
- Place a Dutch oven over medium-high heat; add vegetable oil. When the oil shimmers, add the onions, carrots, and garlic, cut sides down; lightly brown on the cut side only, about 5 minutes.
- Once the vegetables are seared slightly, add the gumbo crabs. Stir well and saute a few minutes until the shells have started to turn pinkish/red.
- Add the celery, bouquet garni, and the garni bag; add the cold water. The shells should be completely covered in water by about an inch.
- Place the stock pot over high heat and bring it up to almost a boil, with small bubbles forming at the edges. (See Notes)
- Lower the heat and maintain a very low simmer (occasional lazy bubbles only) for about 2 hours. Do not stir the mixture.
- From time to time, skim off any impurities that rise to the surface. Do not stir the stock, and do not stir the impurities back into the stock.
- Turn off the heat and allow the stock to cool so it will be easier to handle and the flavors continue to blend.
- Place a strainer or colander over a large bowl. Using a slotted spoon, place the solids into the strainer and allow them to drain until all the solids have been removed. Work in batches, if necessary.
- Discard all the solids and return the drained stock back into the stockpot.
- Place a fine mesh strainer, and pour the liquid through to remove any remaining solids. (See Notes)
- This can be used immediately or stored in the refrigerator for a couple of days.
- If the stock will not be used within a couple of days, place the strained stock in freezer containers, label and freeze for up to six months.
Notes
For detailed step-by-step instructions, photos, ingredient notes, substitutions, and FAQs, see my article Homemade Crab Stock.
Gumb Crabs are blue crabs that have been cleaned by removing the shell and lungs, then freezing them to be used for flavor, not for meat.
Maintain the lowest possible simmer for a clearer stock. Skim impurities as they rise and avoid stirring them back into the liquid.
When straining, line a strainer or colander with cheesecloth or damp paper towels for a cleaner finish.
Use fresh herbs when possible and tie them with kitchen twine for easy removal. If using dried herbs, place them—along with peppercorns—in a cheesecloth or garni bag (bouquet garni).
Do not salt the stock. Seasoning should be added when the stock is used in a finished dish.
Storage: Cool completely before storing. Refrigerate in airtight containers for up to 3 days or freeze in measured portions for up to 6 months.
Make-Ahead Tip: Stock improves after resting overnight in the refrigerator as flavors meld and impurities settle.
Nutrition
Serving: 1cup | Calories: 136kcal | Carbohydrates: 6g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 359mg | Potassium: 544mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3350IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 1mg
