Crab Shell Stock Pressure Cooker Recipe

Crab Shell Stock Pressure Cooker Recipe

Ingredients

Makes about 1½ quarts – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure

• 2 tablespoons light olive oil
• 3 pounds shells from cooked Dungeness crab (1 to 2 whole crabs)
• 2 leeks (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
• 3 ribs celery with leaves, cut into pieces
• 1 cup chopped fennel bulb
• ½ cup coarsely chopped carrot
• 2 cups dry white wine
• ½ bunch fresh flatleaf parsley
• 2 long strips lemon zest
• 1 teaspoon black peppercorns
• 4 cups water, or as needed

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the shells and cook, stirring a few times, until nice and hot, about 5 minutes
3. Add the leeks, celery, fennel, and carrot and cook, stirring occasionally, until they are softened, about 5 minutes
4. Add the wine and bring to a boil
5. Add the parsley, lemon zest, peppercorns, and enough of the water so everything is just submerged
6. Bring to a boil and skim off the foam with a large spoon
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 12 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 15 minutes
13. Be careful of the steam as you remove the lid
14. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
15. Discard the solids
16. Cool to lukewarm
17. Cover with plastic wrap and refrigerate overnight
18. The stock is ready for use and will keep in an airtight container in the refrigerator up to 3 days or the freezer up to 3 months

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