Cioppino-Style Roasted Crab

I agree this is the best cioppino broth I can remember eating. I used crab legs, but other kinds of shellfish and fish would be excellent without having to extricate the crab meat from the shells. Really easy to make.

• Anonymous

• Corvallis, OR

• 10/16/2021

The best ciopinno I've ever eaten! Used Dungeness crab and spotted shrimp caught from the bay in front of our home by my husband. All ingredients were on hand. Added diced carrots and celery with the onions and garlic. Sopped up the rich, savory broth with rustic potato bread. Sublime.

• june_naah

• Port Ludlow, WA

• 6/27/2016

这是我的新最喜欢庆祝蟹eason in the Pacific Northwest. I doubled the garlic and served with crusty rolls to get every last bit of broth!

• debbiews

• Eugene, OR

• 2/28/2011

This recipe is great! I used fake crab (watching my cholesterol). Please note, if your onions and garlic turn blue as the wine heats up, it's fine. It's a mini chemistry experiment! Plus, you can't tell once you mix in all the other ingredients. I added extra crushed red pepper for a good kick.

• Lucentabella

• 11/16/2010

I have made this dish 4 or 5 times. It is always delicious! I have adjusted the seafood to our taste, using scallops, crab, shrimp & lobster or a mixture of some of these. I precook the crab in boiling water to remove the excess salt. The shrimp, crab & lobster are shelled, cleaned & deveined. I then put the shells in cheesecloth (it's easier to remove them after cooking). In the last 5-10 minutes, I add the shelled seafood and cook just until done.

• LindaNV

• a Las Vegas cook

• 3/12/2010

This was fabulous. Didn't change a thing although added a half-pound of shrimp. Served it with the Lemon Parsley Linguine which was also a hit.

• dallasdeb

• Dallas

• 2/14/2010

This is a perfect recipe, it doesn't take long and it tastes GREAT. I used canned crab meat (3 cans) from Trader Joe's and had no problems what so ever. I added a pinch of cumin based on someone's review and I think that helped a lot. I debated whether or not to add some sweet corn, opting out of it, but I think it would have been great even if I did. I also only had one cup of clam juice - made it any way with no problem. Fantastic dish, served with saffron risotto (from this site also, the SELF recipe) and though rich, perfect for the sick boyfriend I was cooking for!

• iheartny

• 1/17/2010

The crab broth is very good, but like others, I had problems with the king grab legs in the soup. I don't know how much the roasted shell contribute to the flavor. I added carrots and celery suggested by others. I used seafood broth instead of water along with the clam juice. Added some Old Bay and white wine vinegar. Next time I will either remove the crab in advance and then roast the shells with the soup or try this with shrimp or just lump crab meat. My wife said it has possibilities.

• conoy

• Barnesville Md

• 1/15/2010

This recipe was so very easy to prepare. At the recommendation of others, I added diced carrots and celery to the onions. I used Dungeness crab as my local market was having a special (cracked and cleaned for only $1 extra!). The results were amazing - a delicious and savory dish! However, I will never, ever make this recipe again. This was, without a doubt, the messiest, most difficult thing to eat. I'm not unfamiliar with cracking open crab, however I am unfamiliar with trying to crack crab pieces that are swimming in what is essentially steaming hot tomato soup. This would have been a 4-fork review were it not for the mess factor.

• Anonymous

• San Francisco, CA

• 1/14/2010

easy to make and easy to add other seafood to. living in alaska this is a great base recipe. Celery and carrot are almost essential with the onion and garlic. Color is great and warmth during the winter is wonderful. enjoy with pinot gris or noir and a crusty bread and a nice gelato and sit back and enjoy your own review.

• rroyce

• anchorage, alaska

• 1/8/2010

Do you think this would work with lump crabmeat? I dislike the work (and mess) of cracking crab pieces open at dinner.

• Anonymous

• Iowa City, Ia

• 1/6/2010

Excellent and easy! Will definately make it again and will try some of the suggestions in the other comments.

• joy98

• 1/5/2010

Excellent, and very easy. I used Alaskan King crab, but I think this would be great with shrimp and/or scallops as well. I added 1/4 tsp. cumin.

• srwolk

• Northern CA

• 1/4/2010

I made this for four adults yesterday. and it was delicious. I added a diced carrot and celery, used cilantro and added fresh thyme and 1 teasp cajun spice. It was easy. We used 1+1/2 pounds king crab legs and 1/2 pound ready to peel med.shrimp. My husband cut the crab into pieces with a slit up one side for easier peeling. Sourdough bread and a fennel, roasted bell pepper, kalamata olive salad (from this site) were the accompaniments. There's one small portion left.

• hehosch

• San Diego, CA

• 1/2/2010

Overall, the recipe was very good. Replaced the dry wine with a simple white wine. The shell on the crab overpowered the dish. Recommend deshelving the crabs, perhaps, leave a few on for the smell and flavoring. Ate it with a baquette, yummy.

• waterfox

• Portland, Oregon

• 12/30/2009