Crab stock is a richly flavored stock that can be used as a base in all sorts of seafood soups and stews but especially crab-based soups like crab bisque and crab chowder. Find the recipe at fearlesseating.net/how-to-mak...
There are no quart jars that are considered freezer safe, though obviously you can nearly always get away with it. Most of the smaller Ball jars, including the 1.5 pint jar, are available in a freezer-safe version. But I prefer to freeze my stock in vacuum bags - ziplock bags will work too. I put 2 cups in each bag, and lay them flat to freeze. Once frozen they are easier to deal with than glass jars.
I was wondering if you could use the whole crab and use the stock. I make a French smoked fish soup but need a good stock. The soup I make, I discovered in the south of France and they called it "petit marmite"
Do you mean to use the whole crab for the stock? If so, yes. Once the whole crabs cook for a few minutes you can remove some, cut them in half with scissors and return them to the pot. This will expose their inner contents and hep develop more flavor. Hope that helps!
