Crab stock

Makes 1 litre Sauces and accompaniments

Crab 3727Croppedweb



  • shells and claws 2 crabs
  • 2tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1tbsp tomato paste
  • 250ml white wine
  • 1 bay leaf
  • 1tsp black peppercorns
  • reserved cooking water from cooking the crab


Heat the olive oil in a large pan and sweat the vegetables over a medium heat for 5 minutes, stirring often, until the onions are translucent. Add the tomato paste, stir and cook for a few minutes. Add the crab shells and bodies and crush them all a little with the end of a rolling pin. Mix well. Cook for a further 2-3 minutes, stirring.

Add the wine, bay leaves and peppercorns and bring to a boil. Cook for 1-2 minutes, then pour in enough of the crab cooking water to cover by 2.5cm. Add salt to taste. Simmer gently for 1.5-2 hours. Don’t let it boil furiously.

Turn off the heat. Pass through a fine sieve into a bowl. It will keep, chilled, for up to 3 days.

Recipe by Linda Tubby. Photography by Angela Dukes
Crab 3727Croppedweb
Recipe by Linda Tubby. Photography by Angela Dukes


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe