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Folk's Folly Crab Stock

Folk's Folly
If you wish to make your own stock, whip up this version of crab stock.
4.25 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Course Stock
Cuisine American/Southern
Servings 3 quarts


  • 4-6 cups crab shells
  • ½ cup dry white wine
  • 1 large yellow onion sliced or chopped
  • 1 carrot roughly sliced or chopped
  • 2 sprigs fresh thyme
  • Several sprigs of fresh parsley
  • 1 bay leaf
  • 10-15 whole peppercorns
  • 2 tsp salt
  • Water


  • Preheat oven to 400 degrees. Place crab shells in a large roasting pan and roast in oven for 10 minutes.
  • Transfer roasted shells to a large stockpot; add water to cover shells, plus one inch (but no more than one inch).
  • On medium-high heat, slowly heat shells until tiny bubbles appear. Reduce heat to medium. Do not let water boil; maintain just below a simmer.
  • Place the thyme, bay leaf, and parsley in cheesecloth; secure cheesecloth with kitchen twine to make a bouquet garni.
  • Add wine, onions, carrots, celery, bouquet garni, and peppercorns. Reduce heat and maintain a low simmer for 30 minutes.
  • Strain stock through a fine-mesh strainer; discard solids. Use stock right away, or cool and freeze for future use.
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