Crab Cioppino Recipe
A rustic seafood stew packed with fresh crab, simmered in a bold, garlicky tomato broth with wine and fragrant herbs.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tsp red pepper flakes
- 1 cup dry white wine
- 1 can 28 oz crushed tomatoes
- 3 cups seafood broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp fresh thyme
- 2 whole Dungeness crabs cleaned and cracked
- ½ lb shrimp peeled
- ½ lb mussels cleaned
- ¼ cup fresh parsley chopped
- 1 lemon cut into wedges
Instructions
- Heat the oil: Warm olive oil in a large pot over medium heat. Sauté onions until soft, then add garlic and red pepper flakes.
- Deglaze with wine: Pour in the white wine and let it simmer until slightly reduced.
- Build the broth: Stir in tomatoes, seafood stock, salt, pepper, oregano, and thyme. Bring to a simmer.
- Add the crab: Place cracked crab pieces into the broth. Cover and let it cook for 15 minutes.
- Toss in the rest: Add shrimp and mussels. Simmer for another 10 minutes until mussels open and shrimp turns opaque.
- Finish and serve: Stir in parsley, squeeze in lemon juice, and serve immediately with warm bread.
Notes
Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 50g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 35%
- Iron: 22%
- Calcium: 18%
- Potassium: 20%
- Vitamin A: 12%
Flavor-Boosting Tips
- Use fire-roasted tomatoes for extra depth.
- Add a splash of brandy for a richer broth.
- Let the broth simmer longer before adding seafood for a deeper flavor.
- Serve with toasted sourdough for the ultimate experience.