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crab stock to be used as a seafood stock for sauces and soups

Crab Stock

Crab stock is a deeply flavorful seafood broth made by simmering crab shells with aromatics to extract sweetness, briny depth, and natural umami. It’s the foundation of exceptional crab chowder, seafood risotto, crab bisque, and more.This guide covers everything you need to know about making crab stock with your leftover crab shells instead of throwing them!
Course Appetizer, broth, dinner, Seafood, Soup, Stock
Cuisine American, French, Mediterranean
Keyword Bisque, broth, Crab, crab broth, Crab recipe, crab stock, flavorful, homemade, seafood, seafood broth, seafood soup, seafood stock
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 40 kcal
Author Mahy

Ingredients

  • 1 onion quartered
  • 2 carrots cut into 2 inch chunks
  • 2 Tomatoes quartered
  • 5 garlic cloves whole, smashed
  • 2 celery stalks cut into 2 inch chunks
  • 8 thyme sprigs
  • 3 bay leaves fresh or dried
  • 1/2 cup parsley leaves and stems
  • 1 tablespoon peppercorns whole
  • 1/2 tablespoons kosher salt
  • 2 teaspoon Italian seasoning
  • 1/2 lemon sliced
  • 8-10 cups water more or less as needed
  • 10-12 crab shells

Instructions

  1. Start With Aromatics

  2. Add chopped onion, celery, carrot, garlic, tomatoes to a large pot with the water.

    Aromatics added to a large pot with water
  3. Add the fresh bay leaves, herbs and lemon slices.

  4. Optional: add tomato paste, just 1 tablespoon if using.

  5. Add the crab shells and press down to soak well.
    Crab shells added to the pot to make the crab stock
  6. Cook the stock until the liquid comes to a boil, and then lower the heat to a gently simmer.
  7. Simmer the stock for 30-45 minutes.
    Simmered and ready to strain crab stock in a large pot
  8. Strain Carefully
  9. Use fine mesh sieve over a large bowl, pour down the crab stock pot with shellfish stocks and all into the strainer.
    crab stock being strained over a mesh strainer showing the clear seafood broth underneath
  10. Do not press the solids because you'll end up with cloudy broths, you don't want that.
    freshly strained crab stock still in the bowl
  11. Once strainer remove the sieve and discard the contents, and you're left with the beautiful clear stock.
    crab stock to be used as a seafood stock for sauces and soups
  12. Make sure to cool before storing.

Recipe Video

Recipe Notes

Pro Tips for Perfect Crab Stock

  1. Use cooked shells only, the raw can taste harsh.
  2. Our Best Tutorial on How To Cook Crab Legs includes detailed guides on steaming, grilling, oven baking and air frying crabs for the best way too cook them at home.
  3. Avoid long simmering, you need 45 minutes max.
  4. Simmer on low heat only, high heat will cause bitterness to the stock.
  5. Skim foam if you see it, this creates a clear stock.
  6. Don’t salt heavily, the aromatics add enough flavor. 
  7. Add fennel for a subtle coastal flavor.
  8. For darker stock, roast shells before simmering.

Crab Stock Variations 

  • Roasted Crab Stock: You need to roast the shells first before adding it to the pot of aromatics.
  • Crab & Shrimp Stock: Use shells from cooked shrimp and crabs together.
  • Spicy Crab Stock: Add chilies to the stock.
  • Asian Style Crab Stock: Use ginger, garlic, soy sauce and fish sauce to flavor the water, and add miso.
  • Cream Base Crab Stock: Finish with cream at the end.

Storage & Freezing

  • Refrigerate up to 3 days.
  • Freeze up to 3 months.
  • Freeze in ice cube trays for smaller pieces and easy portioning.
  • Reheat in a small pot over low heat until it starts to simmer.
  • Avoid repeated reheating.

Why is my crab stock bitter?

It simmered too long or boiled aggressively. Alternatively you could have added too much tomato paste. 

Why is it cloudy?

It was stirred too much or solids were pressed during straining.

Why does it have a flat flavor? 

You probably haven't used enough shells or you added too much water.

What is crab stock used for?

Soups, chowders, risotto, bisque, seafood sauces.

How long should crab stock simmer?

A large 5-6 quart pot should be simmered between 30–45 minutes.

Can you overcook crab stock?

Yes! High heat or over cooking creates a bitter taste.

Can I freeze crab stock?

Yes, up to 3 months.

Is crab stock the same as seafood stock?

No. Seafood stock may include multiple shellfish or fish. Crab stock focuses on crab shells only.

Nutrition Facts
Crab Stock
Amount Per Serving
Calories 40 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 1mg0%
Sodium 633mg28%
Potassium 285mg8%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 4255IU85%
Vitamin C 23mg28%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.