Green Crab Stock
Aromatic and flavorful, green crabs make a full-bodied stock that chefs are just now putting to use on menus. The stock can be used as a base for soups, bisques, noodle dishes, risotto, or frozen in ice cube trays to keep on hand to add depth of flavor to pasta sauces, sautés and more.
The trick to a quick, flavorful stock is crushing the green crab bodies with a potato masher after about an hour of simmering. These delicious crabs are packed with flavor and crushing the shells and meat lets that shine through even more.
- 3 pounds whole green crabs
- 1 onion unpeeled, halved crosswise
- 1 head garlic, unpeeled, halved crosswise
- 3 celery ribs
- 1 fennel bulb, halved lengthwise, fronds left attached
- 3-inch knob ginger, roughly chopped
- 1 teaspoon whole black peppercorn
Rinse the whole crabs in a colander and add to a stockpot. They do not need to be defrosted first.
Add the onion, garlic, celery, fennel, ginger, and peppercorns. Cover the contents of the pot with water by one or two inches. Bring the pot to a simmer. After about an hour, periodically crush the green crabs to release their flavor into the stock. Skim off the foam that rises to the surface (this is a foamy stock).
Cook until your desired flavor is reached, then strain the stock through a fine-meshed sieve. Stock can be stored in the freezer for up to 3 months.