Crab Stock

Directions

1. 1
   Heat the oil in a 10-quart stockpot over high heat.
2. 2
   Add the shells, onion, and celery and saute for 10 minutes, or until the shells are lightly browned.
3. 3
   Occasionally scrape the bottom of the pan while sauteing, as the shells may stick.
4. 4
   Add the wine and cook for 4 to 5 minutes.
5. 5
   Add enough cold water to the pot to cover the shells.
6. 6
   Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.
7. 7
   Pour the stock through a fine-mesh strainer into a shallow container, discarding the solids, and let cool to room temperature (about 30 minutes).
8. 8
   The stock will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.