Editor's note: Use this crab stock to make Chef John Besh's Basic Crab Pan Sauce for his Busters and Grits recipe.

　　

Ingredients

Makes 6 cups

　　1/4 cup canola oil

　　1 onion, coarsely chopped

　　1 stalk celery, coarsely chopped

　　1 carrot, peeled and coarsely chopped

　　1 leek, white part, coarsely chopped

　　4 cloves garlic, crushed

　　1 pound crab shells

　　1 bay leaf

　　1 sprig fresh thyme

　　1 teaspoon black peppercorns

　　

Step 1

Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes.

　　

Step 2

Add the chicken bones and carcass, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.

　　

Step 3

Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

　　Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing