Crab Meat And Mussels Cioppino With Glass Noodles Recipes

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO

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

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.;

CHEF JOHN'S CIOPPINO

Steps:

• Combine butter and olive oil in a large Dutch oven over medium-low heat.
• Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
• Stir wine into onion mixture; increase heat to high and bring to a simmer.
• Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
• Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
• Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
• Stir in fresh parsley and basil; season with salt and pepper to taste.

GLASS NOODLES WITH CRAB

Steps:

• Cover noodles in warm water for about 10 minutes.
• Drain.
• Put oil in a wok or large skillet, and turn heat to high.
• A minute later, add garlic and half the scallions and, almost immediately, the noodles and crab.
• Toss, and stir to mix the ingredients.
• Add the sauces, taste, and adjust seasoning as necessary.
• Toss with sesame oil and remaining scallions.
• Garnish, and serve.

CRAB MEAT AND MUSSELS CIOPPINO WITH GLASS NOODLES

Steps:

• Put the noodles in a bowl and pour boiling water over to cover. Leave the noodles for 10 minutes, drain them well, then toss with just enough soy sauce to color them lightly and evenly and set aside.
• Put one tablespoon of the olive oil in a large saucepan and heat. Quickly saute the onion, garlic and the oregano. Add the white wine, bring to a boil and add the mussels. Cover and steam until the mussels open, about four minutes. Remove the opened mussels, leaving the sauce in the pan. Remove the mussels from the shells and discard the shells. Add the tomato to the reserved sauce and bring to a boil. Add salt and pepper to taste, turn off the heat and set aside.
• In another saucepan or small skillet, add two tablespoons of olive oil. Heat and add the scallion and pine nuts. Stir briefly and add the crab meat and mussels. Saute briefly. Stir in salt and cayenne to taste and turn off the heat.
• Make nests of noodles in the center of four small plates. Divide the seafood into the center of the nests. Spoon the cioppino sauce outside of the nests and serve.