on September 29, 2012
at 11:55 PM
You can substitute crab shells for shrimp/lobster shells any seafood stock (AKA fumet) recipe. It's a useful base for soups, bisque, risotto, etc. Here's a basic outline:
Break the crab shells into small pieces (using a roller), then place on a baking sheet (in a single layer) and roast at 400 degrees until they are browned. This will not smell good, so make sure your kitchen is well ventilated. Meanwhile, sweat your mirepoix (carrots, onions, celery) then add some fennel, parsley, bay leaf, lemon rind, etc. Add the roasted crab shells, enough water and/or white wine to cover, and heat until it just barely boils. Reduce the heat to a simmer (180 degrees or so, NOT boiling or bubbling) for about an hour. Be sure to carefully strain through cheesecloth.
on September 30, 2012
at 12:04 AM
You can use ANY chitinous, gelatinous or boney animal parts to make broth.
This includes crab shells, shrimp tails, fish heads, fish fins, insects, bones, etc.
on November 13, 2012
at 07:40 AM
I just eat the shrimp shells!