See the crab preparation technique here. One large crab will yield about 3 cups (750 mL) of crab shells. You can use an equal amount of spot prawn shells and heads to make another version of this excellent stock. This stock can form the base for a great crab bisque or can be used to cook rice (use in place of the water).
shells from 1–2 Dungeness crabs
1 cup (250 mL) chopped carrots
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped onion
8 cups (2 L) water
4 slices fresh ginger
1 Tbsp (15 mL) miso paste
Preheat the oven to 350°F (180°C). Place the shells on a baking tray and place in the oven. Roast the shells for 10 minutes, or until they have lightly browned. Add the carrots, celery, and onion to the tray and roast for an additional 10 minutes.
Transfer the shells and vegetables to a stockpot and cover with the water. Add the ginger and miso paste. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain the stock, allow to cool, and refrigerate or freeze until needed. Will keep for 3–4 days in the refrigerator, or up to 1 month in the freezer.
MAKES ABOUT 2 QUARTS (2 L)