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Crabmeat Stock

  • Yield: 4 to 6 quarts


  • 3 pounds blue crabs, broken in half
  • 8 quarts cold water
  • 4 onions, chopped
  • 4 ounces green onions (white part only), washed well, trimmed and chopped
  • 4 ounces celery, diced
  • 4 ounces parsnips, chopped
  • 2 to 3 ounces mushrooms, chopped
  • 1 whole head garlic, cut in half horizontally
  • Place the following ingredients into a 4-inch square of cheesecloth and tie into a sack.
  • 3 or 4 parsley stems, chopped
  • 4 bay leaves
  • 1 garlic clove
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon cracked black peppercorns
  • 1/4 teaspoon cracked white peppercorns


  • Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat and simmer for 1 hour. Strain through cheesecloth and discard the solids. Cool the stock rapidly in an ice-water bath, then transfer it to a storage container and refrigerate. This stock freezes well.