By Mary Parks | 2 Hours

This quick stock recipe is the perfect base for soups, stews, chowders, or even drinks like a green crab caesar. Make a little extra to freeze for a later dish. We recommend using whiskey stone or soup freezer cubes for easy cooking.

This method uses whole green crab (untrimmed) and is a bit more robust in flavor compared to Thi Bowle’s or Youji Iwakura’s green crab stock. It’s perfect for a green crab chowder, Portuguese-style stew, or spicy pasta dish. Feel free to play around with different aromatics and seasonings to suit your desired dish.

INGREDIENTS

• 3 lbs whole green crab, rinsed well

• 2 yellow onions

• half head of celery, chopped

• 2 carrots, chopped

• 3 garlic heads, sliced in half

• 1 fennel bulb, sliced in half

• 1 Tbsp peppercorns

• 2 gallons of water

• 3 bay leaves

• large strainer

• fine mesh strainer

  
  

INSTRUCTIONS

1. Thoroughly rinse, submerge, then rinse crabs again with cold water.

2. Add aromatics to a stock pot and lightly char before incorporating crabs.

3. Stir until every crab turns red, then add 2 gallons of water and bring to a boil.

4. Reduce the temperature to medium-low, continuously skimming any foam that appears on the surface.

5. Simmer for an hour and a half until the stock has reduced to a quarter of the original volume.

6. Pour through a large then fine mesh strainer. Use within two days or freeze in a deli container or whiskey ice cube tray for later use.