"Lou Decruss" > wrote
>
> Yes. I make similar about twice a year when I get enough shells to
> make stock. Did you actually see hot peppers in the soup? It sounds
> like maybe someone got heavy handed with cayenne which would be common
> in that sort of dish.

I think you are exactly right. No, I saw no actual peppers (or pepper
impersonators, har) in there at all, and it was a deep orangey color
that definitely says CAYENNE. I think a little lighter on the cayenne
and with some actual roasted sweet red peppers, just a bit, diced
finely after roasting, would be very good.

I never thought about using crab shells for stock. What do you do,
get steamed crabs then make it from the stock? Blue or the big
ones, dungeness or king or snow, I guess?