Cioppino-Style Roasted Crab

Name: Cioppino-Style Roasted Crab
Yield: 4 Servings
Ingredients: 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

By Maria Helm SinskeyPhotographer Gail Albert Halaban

November 17, 2009

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Recipe notes