Light, spicy crab soup

step 1
Heat 4 cups crab stock in a sauce pan. Add one 6 oz. can of white crab meat, 1 small bay leaf and 1 tablespoon minced chives or chopped green onion; simmer until hot. Depending on how spicy you've made your crab stock, you may choose to add a pinch of Old Bay Seasoning, to taste. Makes 2 bowls, or 4 cup-sized servings. OPTIONAL: If using a larger, 16 ounce can of lump crab meat, then heat at least 8 cups of crab stock, and double the chives or green onion.

step 2
CRAB STOCK
Ingredients:
2 lbs crab shells (tomalley, optional)
2 quarts water
1 medium-large onion, chopped
2 stalks celery, coarsely chopped
1.5 cups chopped tomatoes, or 1 15 oz. can
2 cloves garlic, crushed
2 dry Bay leaves
2 teaspoons whole peppercorns
4 sprigs fresh thyme
Kosher or Sea Salt, to taste

step 3
Crab Stock Directions:

1.) Place picked-over crab shells (and tomalley, if using),- excluding heads and top shells, which are flavorless - to 6-8 quart stock pot. Boil. Skim foam from surface and discard.

2.) Add chopped celery, onion, cloves, bay leaves, thyme and peppercorns to pot. Cook at a steady simmer for 1 hour. Season with salt, and taste for strong flavor. If necessary, continue cooking for another 20 minutes.

3.) Strain stock through a fine-mesh sieve, or use double-layer of cheesecloth for a sieve with wider mesh. Chill quickly, until ready to use.

step 4
OLD BAY SEASONING - HOMEMADE

Ingredients

1 tablespoon celery seed
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seed
4 whole cloves
1 teaspoon sweet Hungarian paprika

Add all ingredients to a spice grinder, and buzz. Store in a small sealed jar.

When seasoning crabs for coking, add a 50:50 proportion of coarse salt.

Note: A cleaned coffee grinder may also be used to grind spices