Don't discard the crab heads and shells after cleaning them. Use them to make a broth. Run the heads and shells under cold water, then place them in a pot with enough water to cover. Add parsley, onion, tomato, and salt. Cook for 30 minutes, covered. Let it cool slightly and blend in a blender or food processor. Strain through a sieve and use in preparations like couscous, cake fillings, crab cakes, fish stews, soups, and bisque (shellfish or crab soup). If desired, refrigerate and freeze."
Don't discard the crab heads and shells after cleaning them. Use them to make a broth. Run the heads and shells under cold water, then place them in a pot with enough water to cover. Add parsley, onion, tomato, and salt. Cook for 30 minutes, covered. Let it cool slightly and blend in a blender or food processor. Strain through a sieve and use in preparations like couscous, cake fillings, crab cakes, fish stews, soups, and bisque (shellfish or crab soup). If desired, refrigerate and freeze."
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