Friday, December 23, 2011

Crab Cioppino Recipe


CRAB CIOPPINO is one of my family's favorite meals.  We've celebrated many Christmas Eve's enjoying this wonderful meal with lots of family and friends.
If you've ever had Cioppino but you've never fixed it, you should know that it's as easy as making a simple spaghetti sauce.  Today I'm giving you my family's recipe if you'd like to give it a try.   Maybe it's time for you to start your own tradition for the holidays or any special occasion!
Dungeness Crab
Photo courtesy of whatscookingamerica.net

CRAB CIOPPINO

Recipe serves 4 -5

FOR THE SAUCE:

Chop by hand or in food processor.  Be careful not to over process
Keep the chopped items fairly small, just a bit larger than minced.

IN A VERY LARGE POT SAUTE THE NEXT 5 INGREDIENTS UNTIL TENDER.
3 large yellow onions
2 large handfuls of parsley
4 cups chopped celery
1 large head of garlic (About 9 cloves.)
3 T. dried oregano

ADD TO POT
5   29oz. Cans of tomato sauce
2   14 oz. Cans of stewed tomatoes
2 small cans of tomato paste
Burgundy wine….about  ¾ - 1 cup
½ cup water
Salt and pepper to taste

*SIMMER SAUCE FOR AT LEAST ONE HOUR PRIOR TO ADDING THE CRABS.

Next add 7 cleaned and cracked dungeness crabs to the sauce. Stir well and cover.

NOTE: Crabs need at least 3 hours of cooking time prior to serving dinner. If shrimp are added, do so in the last 30 minutes before eating or they turn to mush.  Keep shrimp in their shells.

Cook sauce at a very low simmer as not to burn in bottom of pot.  Stir crabs well from time to time to make sure sauce is penetrating all areas of the shells.  Sauce will darken a little as it simmers. 

Other shellfish can be added after the sauce has cooked with the crabs for at least 3 hours first.
Do not add too much other shellfish or the sauce amount will need to be increased.  There needs to be enough sauce so it can soak into the cracked areas of the crab shell. I find you can add about a pound of clams and a pound of shrimp (in their shells) and be okay.

Cioppino can simmer longer if necessary.  Actually, the longer the better!  But remember about the shrimp being added at the very end.  Leftovers can be re-heated at a low simmer.

Serve with rice, salad, bread, your favorite beverage and lots of napkins.  ENJOY!!

FOR OTHER GREAT CRAB RECIPES CHECK OUT...http://whatscookingamerica.net/CrabRecipes.htm

3 comments:

  1. How big of a pot do I need? How big is yours? Thanks!

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    Replies
    1. Hi Amy,

      The pot I use is a granite ware type canning pot and measures 10.5H x 14.5W and is about 21.5 quarts. Using anything smaller for this recipe will not allow you to be able to stir everything without flowing over the top of the pot. If you have any other questions feel free to email me or you can also reply to this post. Thanks for stopping by!

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    2. Thank you! I went to my local restaurant supply store Resco (open to the public) and purchased a really nice stainless with a clad bottom for half the price of department store's prices. It is the exact same measurements as yours. Looking forward to making this for my neighbors this week! Thanks again!

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