A Simple Green Crab Seafood Stock
Until recently, my experience with crab was limited to summertime visits in Maryland. That meant Blue Crab, the official Maryland crustacean called a "cornerstone: of Chesapeake Bay seafood.
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In Sonoma County, Dungeness crabs are the delight. But as the story goes of my crabbing experience, they are not always the ones that crawl up into your net. But invasive Green crabs are, however, and they should be dispatched rather than returned to the waterways.
Using them to make seafood stock is one way to keep them out of the water and garbage, while making them a contribution.
This recipe uses whole green crab (untrimmed) adapted from GreenCrab,which encourages reducing the numbers of this invasive species by tapping their "culinary potential." GreenCrab calls the strategy, "From Problem to Plate."
Based on the first experience, I made the process by planning ahead to have more than enough ice, a container with a fastening lid, and a very large cooking pot.
The stock has a robust flavor. Read the instructions thoroughly. GreenCrab offers recipes using the stock, and find others online.
Share your comments, recipes, and ideas in the comments.
- 2 pounds crab carcasses or any combo of shells, legs, claws and bodies (you may have more or less - adjust accordingly)
- 2 quarts water (or enough to cover the crabs)
- 2 fresh tomatoes, coarsely chopped (optional)
- 1 large yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 3 to 4 cloves garlic, roughly chopped
- 3 to 4 sprigs thyme
- 1 teaspoon black peppercorns, coarsely ground
- 1 bay leaf
Chilling the crabs, and then spiking the their nervous system, avoids the experience of being dropped live into boiling water. I used the ice-slurry method followed by a swift piercing of the nervous center. They are feisty and fast, so choose containers with enough room to hold the crabs and abundant ice, such as an ice cooler with a lid that fastens. The preparation takes time especially if you have more than a dozen European green rock crabs, which are less than half the size of Dungeness, so plan ahead.
- Place the crabs in a large container with ice, or a 50/50 mix of ice and water. Submerge in the ice water for 15 to 20 minutes. This slows their metabolism and renders them inactive.
- Locate the "apron"—the flap on the underside of the crab's shell. Lift the flap to reveal the small hole situated directly underneath. Firmly and quickly push a sharp-pointed knife (like an ice pick or a sturdy chef's knife) straight through this hole into the nerve center.
- Rinse the crabs well. Add to the boiling water briefly.
- Skim off scrum that rises to the top of the water.
Drain.
- Bring the flavored stock to a boil. Add crab until they turn a red/brown color.
- Drain and discard the crabs accordingly.