Cioppino Style Crab

By • February 12, 2010 • 2 Comments



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 cups 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.
From Our Friends
powered by ZergNet

Tags: crab, Italian

Comments (2) Questions (0)

Default-small
Default-small
Default-small

over 1 year ago oregon cassie

Dungeness Crab season (tribal caught) is finally here so I tried this recipe. This recipe was super-quick & easy for a mid-week meal, served with a crunchy baguette & salad. I didn't have a sweet wine on hand, so just used one cup chardonnay. We really enjoyed this recipe (a bit of a kick from the red pepper)!

Default-small

over 3 years ago gramcookz

Can't wait to try this! Will serve with a salad of fresh greens, pears, feta and a light vinaigrette. Crusty french bread to sop up the broth is a must. um, off to search for the perfect dessert....