Easy But Perfect Crab and Corn Stock

I’m a new comer to the art of making stocks, but after making this crab stock from scratch for a crab and corn bisque, I’m a convert.

first we started with some fresh sweet corn. This was from a farmer’s market and we shucked it just moments before this. I guess I used six ears of corn.

Then the crabs. We had a half dozen steamed crabs that we picked and ate as an appetizer. And then we collected all the leftover shells to flavor the stock.

Normally you’d cover them in Old Bay before picking but since we wanted to save the shells we kept the old bay on a plate to the side.

Once we had six crabs picked, we filled the stock pot with them.

And then, we cut the kernels off all the corn and set it aside. Then we snapped the corn into 3 or 4 pieces per ear and tossed that into the stock pot too.

Then we added between 3 quarts and a gallon of water and brought it to a boil. We left it at medium heat for about 40 minutes so that those corn and crab flavors could soak in.

After 40 minutes were up we strained out all the crab bits and corn, and are left with just the amazing crab and corn stock. We were making an amazing crab and corn bisque, but the corn flavor is secondary to the crab, and this would be excellent for any recipe that called for a crab stock.

Ingredients

• Six ears of corn
• Shells of six crabs
• Gallon of water

Directions

1. Cut kernels off corn, cut cobs into 3 or 4 pieces each, and place in stock pot.
2. Add the leftover shells from about six picked crabs. Don’t leave too much old bay on them.
3. Cover with about a gallon of water. Bring to a boil.
4. Reduce heat to medium for 30-40 minutes.
5. Strain and set aside.

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