Cioppino Style Crab
Author Notes: Crab... done Cioppino-style... you'll never go back to normal crab again! —mtlabor
Serves: 4
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1/4
cup olive oil
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1
onion, finely chopped
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6
large garlic cloves, pressed
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3/4
cup chardonnay
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1/4
cup sweet white wine
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2
cups bottled clam juice
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2
15 oz. cans diced fire roasted tomatoes, with juice
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1
cup water
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2
bay leaves
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1/4
cup fresh parsley, chopped
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1/2
teaspoon crushed red pepper
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salt and black pepper to taste
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2
Dungeness Crabs, cooked, cleaned, and broken down
- Preheat your oven to 400 F.
- 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.
- 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.
- 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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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)!
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....
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