More crab stock recipes
That one says “The top shell, called the carapace, of all species of crabs offers little flavor other than that from the greenish brown tomalley you will find tucked in the interior. The head sac attached to the carapace, behind the face of the crab, is inedible and should not be added to stock. So I remove the tomalley to add to the stock for extra flavor and discard the carapace.”, while another says carpace has flavor.
This one cooks the crab in the stock and uses both in soup.
Does anyone know why they usually have a tomato product and white wine?
