Cioppino-Style Roasted Crab
A rich and flavorful seafood dish featuring Dungeness or king crab roasted in a fragrant tomato-wine broth with garlic, onions, and Italian herbs. This restaurant-quality cioppino-inspired recipe brings the taste of San Francisco's fisherman's wharf to your home.
Ingredients
- •¼ cup extra-virgin olive oil
- •1 medium onion
- •6 cloves garlic
- •1 cup dry white wine
- •2 cups bottled clam juice
- •2 cans chopped tomatoes in juice
- •1 cup water
- •2 leaves bay leaves
- •½ cup fresh Italian parsley leaves
- •½ teaspoon dried crushed red pepper
- •to taste coarse kosher salt
- •2 whole cooked Dungeness crabs
- •cleaned
- •quartered
- •cracked
- •2 pounds Alaska king crab legs
Cooking Instructions
- 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.
12 min
- 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.
35 min
