Crab Stock

3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do)
8 quarts cold water
4 ounces onions, diced
4 ounces leeks, white portion only, washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
1 whole head garlic, cut in half horizontally
4 bay leaves

Sachet d'epices:
3 or 4 parsley stems, chopped
4 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black peppercorns

Place the Sachet d'epices into a 4" square of cheesecloth and tied into a sack.

Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary.

Remove and shell the crabs. Reserve the crab meat. Strain the remaining stock to discard the vegetable solids. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Freeze any leftovers.