I went all-out yesterday and made a crab quiche with fresh, live rock crabs. I threw the top hulls and most of the legs away, but saved the inner bodies and some of the meatier legs and used them to make a crab and shrimp stock tonight using five crab bodies, some legs, a handful of shrimp shells, veggies and aromatics (3 celery sticks, 1 carrot, 1 onion, 2 garlic cloves, fresh ginger, bay leaf, saffron, pepper flakes, a touch of brandy, pepper, salt).
I've made chicken stocks many times before, but this is my first time using so much crab. So my question is this--is it normal for the stock to be so green? I didn't have much saffron, so the broth isn't very yellow. I tried to scrub the crabs well before I steamed them the first time, but there was still algae or greenish growth between the joints and cracks. I even rinsed the crab and shrimp shells several times again until the rinse water ran clear before putting them in the pot. Still, I think that algae might have colored (and flavored) the stock. Is it safe to eat? I got the crabs in RI, if that helps anything. If it's safe, I plan to freeze it and use it for risotto later = green risotto? :)