Crab Cioppino Recipe
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 This recipe for Crab Cioppino, by Toni Lawrence, is from Tablit Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Toni Lawrence
Added: Tuesday, September 29, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large onions diced finely
Crush 2 large cloves of garlic per person
3 - 4 branches or parsley per person - chopped
4 stalks of celery diced finely
1 bell pepper diced finely
2 – 29 ounce cans of the chunky or crushed tomato sauce AND
2 – 29 once cans regular tomato sauce
1/2 tomato sauce can of White wine
Add salt, pepper, oregano, (or Italian seasoning) to your own judgement.
SEAFOOD. (Refrigerate until ready to cook.)
½ crab per person. Live crabs for a better flavor, but cooked can be used in an emergency. Take off the backs and scrub all of the edible parts free of dirt. Break each half into half again and crack the legs so that the sauce will soak into the meat while cooking.
1 pound clams per person. If using large clams then you’ll need a pound per person. If using a small manila clams or cockles, then ¾ of a pound should be enough. Be sure to scrub each clam with a brush under running water to clean off all dirt.
Prawns - ¾ of a pound per person. Peel each one so that they absorb the sauce better.
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Directions: |
Directions:Sauté onions, garlic, parsley, celery, and bell pepper in olive oil till all is limp and lightly golden. Don’t use a lot of oil. If you do the oil will end up floating on the top of the sauce after cooking and spoil the taste.
Add tomato sauces to the sautéed onion mixture.
Rinse out the tomato cans with white wine * and add to sauce, but don’t use too much wine. No more than ½ can full of wine swished around in all four cans. You don’t want the sauce to get too watery. You want to start out with a fairly thick sauce because once you add all the seafood to the sauce for cooking, it will thin it out. If while the sauce is cooking and you think it’s too thick you can add a little more white wine, but again, just be real careful about making it to thin. I find that I don’t have to thin it out while it’s simmering.
Cover and bring to a slow boil and then simmer for a couple of hours stirring frequently.
About 45 minutes before serving you can start up the cooking of the seafood. You really need a very large pot for the cooking. I have two oblong roasting pans that I use. Once is 9 x 13 and the other is 12 x 15 and they’re both about 5 inches deep. They work better than one big deep pot. You really need to be able to turn and coat the seafood while cooking.
I divide the sauce between the two roasters and bring the sauce up to a gentle boil. Add the crab first. Coat well with the sauce. Let it cook at a slow boil for about 15 minutes. Shake the pan occasionally. You don’t want the sauce to burn. Then add the prawns. Again coat everything really well with the sauce. Cook for anther 10 – 12 minutes. Add the clams last. Coat everything well again and let cook for about another 10 minutes or until the clams start to open up and coat everything once more with sauce. Get the sauce into the clams. Cover for another minute or two and get ready to serve. |
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Personal
Notes: |
Personal
Notes: A little bit of work, but well worth it !
Enough Sauce for 8-10 servings (ample size servings)
Serve with crusty bread to sop up the sauce.
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