Cioppino Style Crab

By • February 12, 2010 2 Comments

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Author Notes: Crab... done Cioppino-style... you'll never go back to normal crab again!mtlabor

Serves 4

  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 6 large garlic cloves, pressed
  • 3/4 cup chardonnay
  • 1/4 cup sweet white wine
  • 2 cups bottled clam juice
  • 2 15 oz. cans diced fire roasted tomatoes, with juice
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon crushed red pepper
  • salt and black pepper to taste
  • 2 Dungeness Crabs, cooked, cleaned, and broken down
  1. Preheat your oven to 400 F.
  2. Heat the olive oil in a large dutch oven under medium heat and add onion & garlic. Saute until the onion is soft and translucent, about 5 minutes. Be careful not to let the garlic burn by stirring frequently.
  3. Add both wines and bring to a boil for about 2 minutes. Add the clam juice, tomatoes w/ juice, 1 cup water, bay leaves, parsley, and red pepper. Bring this mixture to a boil as well. Season with salt and pepper to taste.
  4. Turn the heat to low and simmer for about 15 minutes. Add the crab pieces and roast, uncovered, in oven for about 15-20 minutes more. Serve in deep bowls/plates and with crunchy baguette.

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