Crab Stock

Ingredients:

3 pounds crabs, broken in half

8 quarts cold water

4 ounces onions, diced

4 ounces leeks, white portion only, washed well, trimmed and

chopped

4 ounces celery, diced

4 ounces parsnips, chopped

1 whole head garlic, cut in half horizontally

4 bay leaves

3 or 4 parsley stems, chopped

4 bay leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried tarragon leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon cracked black peppercorns

Combine all the ingredients in a large stock pot and bring to a boil

over high heat. Reduce heat and simmer for 1 hour, skimming if

necessary. Strain through a china cap layered with cheesecloth, and

discard the remainder. Cool the stock in an ice-water bath, transfer

to a storage container and refrigerate overnight. The next day, skim

off any fat that has risen to the top. Freeze any leftovers.