This small-batch homemade seafood stock recipe made with crab shells or shrimp shells is far more flavorful than the store-bought version and very easy! It's a perfect base for seafood soups and stews.
Step 1. Crack the crab legs open and remove the meat. Set aside the crab meat for another use.
Step 2. Saute the crab shells, vegetable peels, and herbs in a pot with water and the clam juice.
Step 3. Bring to a boil, then simmer for 20 minutes to concentrate the stock.