Cioppino-Style Roasted CrabGail Albert Halaban
For leftovers of this classic seafood stew, increase the recipe by half.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
6 large garlic cloves, pressed
1 cup dry white wine
2 cups bottled clam juice
2 15-ounce cans chopped tomatoes in juice
1 cup water
2 bay leaves
1/2 cup (packed) fresh Italian parsley leaves
1/2 teaspoon (scant) dried crushed red pepper
Coarse kosher salt
2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs
Preparation
Step 1
Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
Step 2
Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.
Nutrition Per Serving
Per serving: 342.7 kcal calories
42.3% calories from fat
16.1 g fat
2.0 g saturated fat
120.1 mg cholesterol
13.9 g carbohydrates
1.2 g dietary fiber
7.7 g total sugars
12.7 g net carbohydrates
38.6 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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