Instructions: With a mallet, break crab back shells into 2-inch pieces.

Put all of the crab shells into an 8- to 10-quart pan; add oil. Stir frequently over medium-high heat until shell edges begin to brown, 12 to 15 minutes.

Add onions, garlic, and peppercorns; stir often over medium heat until onions are limp, about 10 minutes.

Stir in crab fat, crab butter, and juices, broth, and wine. Cover and bring to a boil over high heat, then reduce heat and simmer until reduced to 2 quarts, about 1 hour.

Pour broth through a fine strainer set over a bowl. Discard shells and seasonings. Use broth warm or cool. If making up to 1 day ahead, chill airtight; freeze to store longer.

This recipe yields about 2 quarts.

Yield: 2 quarts

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