Crab Stock

Recipe Ingredients

3 lbs	1362g / 48oz	Crabs - broken in half
		(Blue crabs preferred but any
		Hard shell crab will do)
8		Cold water
4 oz	113g	Onions - diced
4 oz	113g	Leeks, white portion only - washed well,
		Trimmed, and chopped
4 oz	113g	Celery - diced
4 oz	113g	Parsnips - chopped
1		Garlic head - halved horizontally
4		Bay leaves
3		Parsley stems - (to 4) - chopped
4		Bay leaves
1/2 teaspoon	2.5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Dried tarragon leaves
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Cracked black peppercorns

Recipe Instructions

Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary.

Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight.

The next day, skim off any fat that has risen to the top. Freeze any leftovers.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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