Crab Cioppino Recipe

Name: Crab Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent.
2
Add the garlic and saute until it begins to brown.
3
Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor).
4
Next, add the wine, and reduce.
5
Add tomatoes and tomato sauce, broth, and live crabs.
6
To simmer at low heat for about 5 minutes.
7
Add shrimp, clams, mussels and cook for 2 more minutes.
8
Serve in a bowls and sprinkle with fresh parsley.
9
Add salt, pepper, and red pepper flakes, to taste.
10
If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.
11
*Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard.
12
It is edible and considered quite tasty.
13
Warm heavy skillet on medium heat.
14
Add olive oil and diced onion.
15
When onion becomes transparent, add the garlic and cook until lightly brown.
16
Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/8 cup olive oil, 1/4 cup onions, chopped fine, 2 cloves garlic, chopped, Crab butter*, and more.

Yes, Crab Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions