On Sun, 12 Oct 2008 10:26:09 -0500, Omelet wrote:

> In article >,
> Lou Decruss > wrote:
>
>> On Sun, 12 Oct 2008 09:59:40 -0500, Omelet >
>> wrote:
>>
>>>In article > ,
>>> "Gregory Morrow" > wrote:
>>>
>>>> blake murphy wrote:
>>>>
>>>> > On Sun, 12 Oct 2008 04:31:53 -0500, Omelet wrote:
>>>> > >
>>>> > > Another thing that makes wonderful stock is shrimp shells. I'm a bit
>>>> > > leery of crab shells. They are intensely fishy smelling.
>>>> > >
>>>> >
>>>> > i would be hesitant as well. i've not heard of it being done, but i
>>>> > guess
>>>> > you could google it. crab shells would typically be less 'clean' than
>>>> > shrimp shells.
>>>>
>>>>
>>>> So, just wash 'em out first, blake...
>>>
>>>Greg,
>>>
>>>have you used Crab shells for Stock? How did it turn out?
>>
>> I use crab leg shells all the time. I save them along with shrimp
>> shells and freeze them until I've got a big stockpot worth. I get a
>> very rich stock that can be thinned down at soup time if it's too
>> strong for you.
>>
>> Lou
>
> Okay, thanks.
>
> I do have some frozen crab leg shells, was just leery of using them due
> to the strength. I'll give it a shot.
>
> I like to make a shrimp shell stock for clam or oyster chowders so had
> considered using crab shells. I don't eat a lot of crab due to the
> price but I do have a few frozen shells from the last time snow crab was
> on sale. :-)
>
> Thanks again.

oh, o.k., i was thinking of (md. or louisiana) blue crabs. the legs and
claws are not the main event there, and the shells typically would have the
'mustard' and guts to deal with.

your pal,
blake