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Step 1. 1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white.
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Step 3: Pour enough water into completely cover all of the ingredients and simmer the stock for 30 minutes. Step 4: As the stock simmers, skim away any impurities or foam that float to the top. Step 5: Once the stock is done and deepens in color, turn off the heat and use a slotted spoon to remove the large aromatics.
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Once the alcohol smell has dissipated, add the herbs, clam juice, water, and bring to a boil. Step 3 - Simmer: Skim off any scum on the surface, then reduce the heat and simmer for 20 - 30 minutes until the stock tastes aromatic and is golden brown. Step 4 - Strain: Strain the liquid through a fine mesh strainer.
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8 lobster shells, or 2 cups shrimp shells, or 2 large crab shells, 1/3 cup sliced carrots; Directions: First, preheat your oven to 4oo* F. Second, place your shellfish shells onto a baking sheet. Roast the shells for 10 minutes. However, roasting the shells will enhance the flavor of your stock.
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Fill the pot with enough water to cover the shells by 1-inch. Bring to a boil, then reduce the heat and simmer for 1 hour, occasionally skimming off the foam as it floats on the top of the stock. Strain through a fine mesh strainer and discard the solids. You should have approximately 4 quarts of stock.
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Heat oven to 450 degrees. Place shells in a baking pan and roast for 5-8 minutes, until they begin to turn golden. Place shells in a large stockpot, cover with water no more than half an inch above the level of the shells. Add onion, carrots and garlic. Heat on high until small bubbles rise to the surface.
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After one hour, taste the stock. If more flavor is desired, continue simmering for at least another 20 minutes, with the cover off to let the stock cook down and the flavors condense. When final flavor is achieved, lightly salt the stock. Strain with a fine mesh strainer. Chill whatever you won't be immediately using.
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Add the white wine, bay leaves, peppercorns and parsley and bring to a boil. Let this cook for a minute or two, then pour in enough cold water to cover everything by about an inch; normally this is about 10 cups. Let this simmer very gently for between 30 and 45 minutes. Add salt to taste.
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Colander - heat resistant and large. Heat resistant bowl - very large. Fill slow cooker with crab leg shells, leek tops, and head of garlic sliced horizontally. Add cold filtered water and set to low temperature. Cook on low for 5 hours. Add a sprig of fresh thyme. Cook for 1 more hour on low. Strain.
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Heat the butter and oil in a large pot, or Dutch oven, over medium-high heat. Add the shells (and heads if using) and cook until pink, about 8 minutes. Add in the onion, celery, leeks, and white wine. Bring to a boil and simmer for 5 minutes. Add the water, bring to a boil and then lower the heat.
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In a large stockpot, place all of the crab shells, vegetable scraps, and herbs. They should only fill about half of the large stockpot. Pour enough water to fully submerge the scraps and bones, and bring to a boil. Once the water reaches a boil, reduce heat to a simmer. Cover and allow to simmer for 2 hours.
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Step 1. Heat the oil in a 10-quart stockpot over high heat. Add the shells, onion, and celery and sauté for 10 minutes, or until the shells are lightly browned. Occasionally scrape the bottom of.
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shells from 2 dozen steamed blue crabs* 3 carrots, cut up 2 onions, quartered 1 ear of corn, quartered 1 bunch celery 1 head garlic 1/4 cup black peppercorns. Directions: Place the crab shells and the vegetables in a large (8-10 quart) stock pot. Add water until the pot is nearly filled.
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Step 2. Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer.
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Heat the oil in a stockpot over medium-high heat. Sauté onions, carrots, celery, and seafood shells for 2-3 minutes. Add garlic, and saute 2 more minutes. Reduce heat to medium, cover pan, cook 10 minutes. Add 6 cups of water and all remaining ingredients. Bring to a boil, and then reduce to a simmer.
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Layer in the crab shells. Give a good stir to coat the shells. Finally, cover the shells with water. Bring the stock to boil then turn the heat down to a low simmer for 2-3 hours. Once cooled, strain the crab stock through a fine mesh strainer or cheesecloth if you have it. This recipe makes 4 ½-5 cups.