Crab Stock

I usually simmer gumbo crabs in water. I don't flavor my seafood stocks with anything else normally since whatever I'm cooking will be flavored. Just simmer them maybe an hour, strain, taste and reduce the stock to the desired strength.

Another method is a little olive oil in a pot, heated well. Add a little tomato paste for a few minutes until it gets a bit brown and then drop in the crab shells and mash/break them up as much as possible. Cook those for a few minutes and then add water and whatever else you want in the stock and simmer lightly for about an hour or so. I find this method to be good for a crab bisque.

Some people roast the shells a bit in the oven and then make the stock with them.

I'm not sure I understand all of that question, but the more shells, the stronger the stock unless it's diluted with too much liquid.

Thanks Gris Gris. Just in time. I was planning on doing a corn and crab bisque this week. I like the olive oil and tomato paste idea.

I brown the crabs a bit in butter before adding water...I do the same thing w/shrimp heads/shells for shrimp stock.

I've done shrimp and lobster shells in butter. Either butter or a little olive oil works for me. I don't always brown, though I think you get a deeper flavor if you do.

To the OP: when buying gumbo crabs, don't buy the Chinese gumbo crabs. Read the bags closely.