Has anyone tried using king crab leg shells for stock? Being that they
are already cooked when you get them I'm wondering if they have any
flavor left to offer. -RP

In article >,
Randy > wrote:

> Has anyone tried using king crab leg shells for stock? Being that they
> are already cooked when you get them I'm wondering if they have any
> flavor left to offer. -RP

I've saved and used Shrimp shells with good results.
Might be a bit salty, but I don't see why not. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Randy wrote:
> Has anyone tried using king crab leg shells for stock? Being that they
> are already cooked when you get them I'm wondering if they have any
> flavor left to offer. -RP

I have done this with cooked shrimp shells and crab leg shells with
good results but you need quite a bit of them. I like to toast them in
the over for about 1/2 hour and then simmer them. I cook the stock down
to intenisfy the flavor.

Kate
www.yummyfood.net