Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 6 large garlic cloves, pressed
  • 3/4 cup chardonnay
  • 1/4 cup sweet white wine
  • 2 cups bottled clam juice
  • 2 15 oz. cans diced fire roasted tomatoes, with juice
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon crushed red pepper
  • salt and black pepper to taste
  • 2 Dungeness Crabs, cooked, cleaned, and broken down

Instruction

  • Preheat your oven to 400 F.
  • Heat the olive oil in a large dutch oven under medium heat and add onion & garlic. Saute until the onion is soft and translucent, about 5 minutes. Be careful not to let the garlic burn by stirring frequently.
  • Add both wines and bring to a boil for about 2 minutes. Add the clam juice, tomatoes w/ juice, 1 cup water, bay leaves, parsley, and red pepper. Bring this mixture to a boil as well. Season with salt and pepper to taste.
  • Turn the heat to low and simmer for about 15 minutes. Add the crab pieces and roast, uncovered, in oven for about 15-20 minutes more. Serve in deep bowls/plates and with crunchy baguette.