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Crab Stock

  • Yield: About 7 cups


  • 1 1/2 pounds raw hardshell crabs (about 16 small crabs), each broken in half
  • 4 quarts cold water
  • 1 cup chopped onions
  • 1/2 cup coarsely chopped celery
  • 1 whole head garlic, halved horizontally
  • 4 bay leaves
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper


  • Combine all of the ingredients in a large stockpot over high heat and bring to a boil. Reduce the heat, and simmer for about 1 hour. Remove from the heat and cool. Strain through a fine-mesh sieve. Discard solids. Refrigerate for up to 2 days or freeze for up to 1 month.