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Crab Stock

  • Yield: About 7 cups


  • 1 1/2 pounds raw gumbo, soup, or any hardshell crabs (about 15 or 16 small crabs), each broken in half
  • 4 quarts water, cold or at room temperature
  • 1 cup chopped onions
  • 1/2 cup coarsely chopped celery
  • 1 whole head garlic, halved horizontally
  • 4 bay leaves
  • 1 1/2 teaspoons salt
  • 6 turns freshly ground black pepper


  • Combine all of the ingredients in a large soup or stock pot over high heat, and bring to a boil. Reduce heat, simmer for about 1 hour, and remove from the heat.
  • Strain through a fine strainer or sieve. Discard solids. Refrigerate or freeze in 2-cup containers. Keeps for 1 month.