Snow crab legs are a delicious seafood delicacy that's popular among seafood lovers. But what do you do with the leftover shells and bits? Don't throw them away! Instead, use them to make a flavorful and aromatic stock that can be used as a base for soups, stews, and other dishes. In this post, we'll show you how to make snow crab legs stock step-by-step.
Step 2: Prep the crab legs Start by cleaning the snow crab legs by removing any visible dirt or debris. Using a pair of kitchen scissors, cut the crab legs into smaller pieces. This will help the flavor of the crab infuse into the stock.
Step 3: Cook the vegetables In a large pot, sauté the chopped onions, celery, and carrots until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Step 4: Add the crab legs and water Add the crab legs to the pot, followed by the bay leaves and black peppercorns. Pour in the water and bring the mixture to a boil.
Step 5: Simmer and let it cool Reduce the heat to low and let the mixture simmer for about an hour. Stir occasionally. Once done, remove the pot from heat and let the mixture cool for a few minutes.
Step 6: Strain the stock Using a fine mesh strainer, strain the mixture into a clean pot or container. Discard the solids and keep the liquid.
Step 7: Store the stock Store the snow crab legs stock in an airtight container and refrigerate for up to 3 days or freeze for later use.
A: Yes, you can use frozen crab legs, but make sure to thaw them first before making the stock.
A: You can freeze the stock for up to 6 months.
A: You can use the stock as a base for soups, stews, and other seafood dishes.
Making snow crab legs stock is easy and simple. By using the leftover shells and bits, you can create a flavorful and aromatic stock that can be used in a variety of dishes. With this step-by-step guide, you can make your own snow crab legs stock at home in no time. Give it a try and see how it elevates your seafood dishes to the next level!