How to Make Crab Stock

by Ben Panella

Homemade stock tastes better and is cheaper then any store bought version


  • 1 Pounds Crab shell or so
  • 20 Shrimp tails or so
  • ¾ Onion chopped
  • 2 Tomato chopped
  • 2 Celery stalks
  • 2 Thyme stems
  • 2 Teaspoons Whole pepper
  • ½ Teaspoons Salt
  • 2 Quarts Water
  • Instructions

    Step 1

    I had to defrost the seafood, I used the same water for the broth

    Step 2

    I Picked out the meat wrapped it in paper towels and fridged it to use later. You could also use spent tails and shells from a previous seafood fest.

    Step 3

    The water should cover the shells by a inch, start the stove on high. Repeat after me: I will never toss any bones/ shells again!

    Step 4

    Prep Aromatics: chopped Onion, chopped Tomato, Bay leaf, Whole pepper, Thyme, and salt

    Step 5

    Skim off white protein froth

    Step 6

    After 10 min add aromatics and simmer for an hour

    Step 7

    After an hour, the stocks lost about an inch of volume. Taste, if not rich enough simmer longer.

    Step 8


    Step 9

    I freezed most of the stock once cool. Double bagged into 1 cup servings, ID and date bag use within 2 months.

    Step 10

    Or use immediately, fridge any leftovers and use within 3 days.