Delicious Stock from Crab Shells.

Delicious Stock from Crab Shells.

You can make a great tasting crab stock from the shells left after you've eaten the crab meat!
It's a waste to toss them out.
Try this before you toss them.


Crab shells
4 large king crab legs
Japanese leek (the green part)
1 stalk
about 1 teaspoon
about 1 tablespoon
Hot water
enough to cover


1. Bake the empty crab shells in an oven until fragrant.
2. Put the shells in a pot with the other ingredients, and simmer until they yield a nice stock. About 20 to 30 minutes.
3. Cover with a lid and leave until cool. More flavor will be extracted from the shells as it cools.
4. Add vegetables and so on as you would to a regular soup.

Story Behind this Recipe

My mother learned this way of making crab shell stock in Hokkaido when she went for a trip.