Cioppino-Style Roasted Crab

Name: Cioppino-Style Roasted Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters bottled clam juice; 4 servings Coarse kosher salt; 237 milliliters dry white wine; 2 kilograms cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs; 6 larges garlic cloves, pressed; 59 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 118 milliliters (packed) fresh Italian parsley leaves; 1 teaspoons (scant) dried crushed red pepper; 850 grams chopped tomatoes in juice; 237 milliliters water

Cioppino-Style Roasted Crab is a gluten free, dairy free, and primal main course. One serving contains 687 calories, 84g of protein, and 19g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pepper, dungeness crabs, tomatoes in juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F.

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Oven

Heat oil in largedeep ovenproof skillet or large metalroasting pan over medium heat.

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Cooking Oil

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Frying Pan

Addonion and garlic; sauté until soft, about5 minutes.

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Garlic

Add wine; increase heat tohigh and boil 2 minutes.

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Wine

Add clam juice,tomatoes with juice, 1 cup water, bayleaves, parsley, and crushed red pepperand bring to boil. Season to taste withcoarse salt and pepper.

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Tomatoes In Juice

Salt And Pepper

Clam Juice

Parsley

Water

Reduce heat to medium-low. Simmer 15minutes.

Add crab pieces; nestle into sauce.

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Sauce

Crab

Transfer skillet to oven and roast until crabpieces are heated through, 15 to 20 minutes.

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Frying Pan

Oven

Place crab with juices in large bowl.

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Crab

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Bowl

Bon Appétit

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Oven

Frying Pan

Bowl

Ingredients

Servings:

bay leaves 473milliliters

bottled clam juice 4servings

Coarse kosher salt 237milliliters

dry white wine 2kilograms

cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs 6larges

garlic cloves, pressed 59milliliters

extra-virgin olive oil 1medium

onion, finely chopped 118milliliters

(packed) fresh Italian parsley leaves 1teaspoons

(scant) dried crushed red pepper 850grams

chopped tomatoes in juice 237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.