This recipe makes a classic shellfish stock. If you want to be continental add a glug of Pernod at the end.
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Begin by placing the crab bones in a roasting tray and roast in a preheated oven 180°C for 15-minutes, turning them over half way through cooking.
Place the crab bones in a large saucepan along with the rest of the ingredients with all the vegetables cut into a medium size dice (mirepoix).
Cover with water, bring to the boil and then simmer for 30 minutes.
Pass through a sieve and skim any impurities of the surface.
Store in the fridge for up to three days, or freeze for up to a month.
Great for making soups (bisques) and sauces.
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