Basic Crab Stock

• 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

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.
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.
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.

canola oil, onion, celery, carrot, garlic, crab shells, bay leaf, thyme, black peppercorns

Taken from www.epicurious.com/recipes/food/views/basic-crab-stock-395370 (may not work)