Chowhound Presents: |

Home Cooking

Crab Stock or Not?

Share:

More from Home Cooking

Home Cooking

Crab Stock or Not?

Bacardi1 | | Nov 28, 2012 06:54 PM

Okay - tonight enjoyed a fabulous Steamed Maryland Chesapeake Blue Claw Crab feast. All females, all full & luscious. They arrived already steamed, but with a packet of "extra spicy" steaming spices to use when we resteamed them to heat them through.

Crabs were fabulous (& came with 6 super-jumbo shrimp as well), so we had the shrimp & a few crabs each (they were extra-large 7-inchers), & I picked out the rest & froze the meat for another use. I also saved all the shells & flotsam-jetsam (they were all females, so lots of roe). Am thinking of tossing them all into a pot with water to cover & see what happens, but am thinking that all that extra-spicy Old Bay-type seasoning will crowd everything else out?

Comments? Ideas?

More posts from Bacardi1

Feedback