Homemade Dungeness Crab Stock for Soups and Risottos

How to Make Homemade Dungeness Crab Stock for Soups and Risottos

1. 1

   Step 1: Sauté shells and aromatics

   Set the Instant Pot to Sauté and heat the oil until shimmering. Add the cracked Dungeness shells and brown them, stirring and pressing to expose the meat and color; this should take 4–6 minutes. Add chopped onion, carrot and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook 1–2 minutes more until it darkens slightly—this builds depth of flavor.

   For this step

   • 2 lbDungeness crab shells (backs, claws, legs — cracked)
   • 2 tbspNeutral oil (vegetable or canola) or light olive oil
   • 1 mediumYellow onion, coarsely chopped
   • 1 mediumCarrot, coarsely chopped
   • 3 clovesGarlic, crushed or smashed
   • 1 tbspTomato paste
   
2. 2

   Step 2: Add seasonings and water

   Add the whole black peppercorns, bay leaves and parsley stems to the pot. Pour in the cold water, using just enough to cover shells (about 10 cups for the quantities here), and scrape the bottom of the pot with a wooden spoon to deglaze and lift browned bits. Taste a spoonful of the cold liquid—do not add salt now if you plan to reduce the stock, as reduction concentrates saltiness.

   For this step

   • 1 tspWhole black peppercorns
   • 2 leafBay leaves
   • 1/2 cupFresh parsley stems (reserve leaves for garnish), loosely packed
   • 10 cupsCold water
   
3. 3

   Step 3: Pressure cook the stock

   Secure the lid and set the valve to Sealing. Pressure Cook (Manual) on High for 20 minutes; once the cook cycle finishes, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure. The pressure and heat extract gelatin and flavor from the shells without long stovetop simmering.
   
4. 4

   Step 4: Strain and clarify

   Line a fine-mesh sieve with cheesecloth or a double layer of paper towel and strain the stock into a heatproof container, pressing on the solids to extract as much liquid as possible. Discard shells and solids. If you want a clearer stock, let it sit briefly, skim any foam or fat from the surface, then strain again through a fine sieve.
   
5. 5

   Step 5: Reduce, season, and store

   If you need a more concentrated flavor for risotto or sauces, reduce the strained stock on the stovetop over medium heat until the volume is reduced by one-third to one-half. Adjust salt only after tasting the finished reduced stock. Cool quickly in an ice bath, then refrigerate up to 3 days or freeze in portions (ice cube tray or 1½-cup portions) for up to 3 months—this batch yields about 8–10 cups (roughly 2–2.4 L) of stock, enough for several soups or 4–6 risottos.
   

1. Set the Instant Pot to Sauté and heat the oil until shimmering. Add the cracked Dungeness shells and brown them, stirring and pressing to expose the meat and color; this should take 4–6 minutes. Add chopped onion, carrot and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook 1–2 minutes more until it darkens slightly—this builds depth of flavor.
2. Add the whole black peppercorns, bay leaves and parsley stems to the pot. Pour in the cold water, using just enough to cover shells (about 10 cups for the quantities here), and scrape the bottom of the pot with a wooden spoon to deglaze and lift browned bits. Taste a spoonful of the cold liquid—do not add salt now if you plan to reduce the stock, as reduction concentrates saltiness.
3. Secure the lid and set the valve to Sealing. Pressure Cook (Manual) on High for 20 minutes; once the cook cycle finishes, let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure. The pressure and heat extract gelatin and flavor from the shells without long stovetop simmering.
4. Line a fine-mesh sieve with cheesecloth or a double layer of paper towel and strain the stock into a heatproof container, pressing on the solids to extract as much liquid as possible. Discard shells and solids. If you want a clearer stock, let it sit briefly, skim any foam or fat from the surface, then strain again through a fine sieve.
5. If you need a more concentrated flavor for risotto or sauces, reduce the strained stock on the stovetop over medium heat until the volume is reduced by one-third to one-half. Adjust salt only after tasting the finished reduced stock. Cool quickly in an ice bath, then refrigerate up to 3 days or freeze in portions (ice cube tray or 1½-cup portions) for up to 3 months—this batch yields about 8–10 cups (roughly 2–2.4 L) of stock, enough for several soups or 4–6 risottos.