Cioppino-Style Roasted Crab

Name: Cioppino-Style Roasted Crab
Yield: 4 servings
Ingredients: 1 1/4 cup extra-virgin olive oil; 1 1 medium onion, finely chopped; 1 6 large garlic cloves, pressed; 1 1 cup dry white wine; 1 2 cups bottled clam juice; 1 2 15-ounce cans chopped tomatoes in juice; 1 1 cup water; 1 2 bay leaves; 1 1/2 cup (packed) fresh Italian parsley leaves; 1 1/2 teaspoon (scant) dried crushed red pepper; 1 Coarse kosher salt; 1 2 2-pound cooked Dungeness crabs; 1 cleaned; 1 quartered; 1 cracked; 1 or 2 pounds Alaska king crab legs

From the kitchen of Carly

Sweet crab meat bathes in a briny tomato broth spiked with white wine, garlic, and fresh parsley. This one-pan roasted version captures all the soul of San Francisco's famous seafood stew without the fuss of coordinating multiple proteins.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup extra-virgin olive oil
11 medium onion, finely chopped
16 large garlic cloves, pressed
11 cup dry white wine
12 cups bottled clam juice
12 15-ounce cans chopped tomatoes in juice
11 cup water
12 bay leaves
11/2 cup (packed) fresh Italian parsley leaves
11/2 teaspoon (scant) dried crushed red pepper
1Coarse kosher salt
12 2-pound cooked Dungeness crabs
1cleaned
1quartered
1cracked
1or 2 pounds Alaska king crab legs

Instructions

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.
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.