Cioppino-Style Roasted Crab

Bon Appétit | January 2010

by Maria Helm Sinskey

(photo by: Gail Albert Halaban)

For leftovers of this classic seafood stew, increase the recipe by half.

Yield: Makes 4 servings
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

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.

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