Cioppino Style Roasted Crab Recipes

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CIOPPINO-STYLE ROASTED CRAB



Cioppino-Style Roasted Crab image

Provided by Maria Helm Sinskey

Categories     Soup/Stew     Garlic     Onion     Tomato     Roast     Sauté     Low Cal     Dinner     Crab     White Wine     Healthy     Simmer     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO



Old-Style San Francisco Crab Cioppino image

San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.

Provided by Docs Mom

Categories     Crab

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 large yellow onion, chopped medium
1/4 cup extra virgin olive oil
2/3 cup tomato sauce
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste
1/2 teaspoon black pepper
6 ounces white wine, Chardonnay
2 teaspoons dried sage
2/3 bunch fresh parsley, chopped medium fine
2 -4 garlic cloves, minced
4 celery ribs, finely chopped
1 lb shrimp, raw and shelled
1 lb bay scallop
1 lb sea bass, cut into1-2-inch cubes
2 dungeness crabs, cooked, cleaned & cracked (Uncooked adds a lot of flavor! cleaned, cracked)
1 lb small clam, in shell
1 lb mussels, in shell
1 large sourdough bread, sweet french bread ok, basted with
olive oil, and
fresh garlic, oven browned

Steps:

  • Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
  • Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
  • Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
  • Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
  • Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
  • Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.

CRAB CIOPPINO



Crab Cioppino image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 21

1/8 cup olive oil
1/4 cup onions, chopped fine
2 cloves garlic, chopped
Crab butter*
1 cup dry white wine
2 cups peeled, seeded, and chopped fresh tomatoes
1 1/2 cups tomato sauce, recipe follows
1 cup clam juice or fish broth
2 fresh live Dungeness crabs (11/2 to 2 pounds each) or 4 pounds of live blue crabs
8 large shrimp, shelled and deveined
16 Manila clams, well scrubbed
16 black or green mussels, well scrubbed
Chopped parsley, as needed
Salt and pepper, to taste
Red pepper flakes, to taste
1/2 cup olive oil
1 onion, chopped
6 cloves garlic, finely chopped
40 ounces canned puree tomatoes
18 basil leaves, julienne
Salt and pepper, to taste

Steps:

  • In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
  • To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
  • If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels. *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.
  • Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.

CRAB AND SEAFOOD CIOPPINO



Crab and Seafood Cioppino image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

1/4 cup olive oil
2 cups chopped yellow onion
3 tablespoons finely chopped garlic
3 tablespoons finely chopped fresh basil leaves
3 tablespoons finely chopped Italian flat-leaf parsley
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
Salt
1 teaspoon dry red pepper, optional
1 (28-ounce) can Italian tomatoes
1 (8-ounce) can tomato sauce
2 quarts fish stock
1 1/2 cups dry white wine
2 large raw Dungeness crabs, cracked
2 pounds clams and/or mussels
1 pound raw prawns (shell optional)
1 pound raw scallops
1 to 1 1/2 cubed fish fillets (rock cod, halibut, snapper, etc.)

Steps:

  • In a large stockpot over high heat, add olive oil and slowly cook onions and garlic until soft and translucent, about 10 minutes. Add the basil, parsley, oregano, thyme and black pepper. Season with salt. Add dry red pepper, if desired. Add canned tomatoes and tomato sauce and bring to a boil. Add stock and wine and reduce heat to a simmer.
  • About 15 to 20 minutes before serving, start to add seafood. Add the crabs as they will take about 15 to 18 minutes to cook. About 3 to 5 minutes after the crabs are added, add the clams and/or mussels. About 10 minutes later, add the prawns. After 2 minutes, add the scallops and fish fillets and cook for 3 minutes, or until the clams and/or mussels open. Discard any unopened shellfish.
  • Serve in bowls with bread.

CIOPPINO



Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 13

Number Of Ingredients 18

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

  • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

CIOPPINO



Cioppino image

The cioppino at Anchor Oyster Bar in San Francisco is a showstopper - a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor's owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you're ready to sit down and eat, bake the garlic bread and cook the seafood. Don't forget crab crackers - you'll need them at the table to get to the crab meat - and plenty of napkins!

Provided by Tejal Rao

Categories     seafood, soups and stews, main course

Time 2h30m

Yield 3 to 4 servings

Number Of Ingredients 30

1/4 cup whole star anise
1 small yellow onion, diced
1 large garlic head, cloves separated and peeled
1/2 small red bell pepper, coarsely chopped
1/4 cup olive oil
1/2 cup Bloody Mary mix
1 (29-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
3 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
2 teaspoons granulated sugar
1 dried bay leaf
4 whole garlic heads (about 11 ounces)
2 tablespoons olive oil
1 cup/8 ounces salted butter, softened
1 baguette or ciabatta loaf, split horizontally
Kosher salt and freshly ground pepper
Dried oregano, for sprinkling
3/4 cup finely grated Parmesan
2 cups clam juice
6 fresh thyme sprigs
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds Dungeness crab clusters (5 legs and 2 claws with bodies attached)
12 littleneck clams (about 1 pound), cleaned
12 mussels (about 1/2 pound), cleaned
2 cod fillets (about 4 ounces each)
4 large peeled, tail-on shrimp (about 1/3 pound)
Finely chopped flat-leaf parsley, for garnish

Steps:

  • Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.
  • Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn't burn. (Makes 7 1/2 cups; see Tip.)
  • While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.
  • Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)
  • Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.
  • While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.
  • Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.
  • Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.
  • To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.

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