Cioppino-Style Roasted Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For leftovers of this classic seafood stew, increase the recipe by half. 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 |
Directions:
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.
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.
3. 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
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