By Greenpoint Fish & Lobster | 4 hours

Featured in the New York Times piece “A Rich Stock for the Feast”, this simple and delicious stock from Greenpoint Fish and Lobster Co. can be used as a base for soups, risottos, or buttery sauces! The recipe yields approximately 10 cups and can be frozen and stored in an airtight container for up to three months.

INGREDIENTS

• 2 dozen green crabs 

• 1 gallon water 

• 1/4 cup fennel seed 

• 1/4 cup whole black peppercorns 

• 2 Tbsp celery seed 

  
  

INSTRUCTIONS

1. Rinse green crabs thoroughly in cold water

2. Bring green crabs in water with seasoning to a boil. 

3. Return to simmer and allow the stock to reduce for 3-4 hours 

4. Strain crabs and seasoning from stock. 

5. Cool your stock as quickly as possible.