Crab... done Cioppino-style... you'll never go back to normal crab again! —mtlabor
onion, finely chopped
large garlic cloves, pressed
sweet white wine
bottled clam juice
15 oz. cans diced fire roasted tomatoes, with juice
fresh parsley, chopped
crushed red pepper
salt and black pepper to taste
Dungeness Crabs, cooked, cleaned, and broken down
In This Recipe
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.