By Mary Parks | 1 Hour

This recipe is quick and to the point. Whole rinsed crab is added to a stock pot with some aromatics and water, crushed, and cooked on medium heat for 45 minutes. This recipe is by no means delicate and the shorter quick time means this stock tastes more robust and crab-forward than some other stock recipes. However, sometimes that’s what you want and it’s perfect for spicier or more acidic dishes that stand up well to crab flavor.

The key to making a quick stock is crushing the crab and making sure you skim as much foam as possible of the top (pictured below right).

GreenCrab.org Director Mary Parks demonstrated how to make this quick stock at a live cooking demo at the Trustee’s Crane Estate in partnership with Wulf’s Fish

INGREDIENTS & Materials

• large stock pot

• wooden mallet, rolling pin, or long potato masher

• 3 lbs whole green crab, rinsed well

• 2 yellow onions, whole skin on

• half head of celery, roughly chopped

• 4 garlic heads, sliced in half

• 1 Tbsp peppercorns

• 1.5 gallons of water

• large and small mesh strainer

• 1 lemon

• fine mesh strainer

  
  

INSTRUCTIONS

1. Add water and aromatics to a stock pot and bring to a boil on high heat.

2. While the water is coming to a boil, rinse your crabs.

3. Once the water is boiling, add your crabs and boil for 5 minutes, removing any foam and impurities that rise to the surface with a mesh strainer.

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

5. After 15 minutes, crush the crabs using a mallet then add the juice of one lemon.

6. Simmer for an additional 25 to 45 minutes.

7. 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.