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Crab Cioppino

Skill Level: Beginner

Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people


  • 3 tbsp olive oil
  • 1 lg fennel bulb thinly sliced
  • 1 medium onion chopped
  • 3 lg shallots chopped
  • 2 tsp salt
  • ½ tsp pepper
  • 4 garlic cloves minced
  • ¾ tsp chili flakes
  • ¼ cup tomato paste
  • 1 can diced tomatoes undrained, 28 ounce
  • cups dry white wine
  • 5 cups fish stock can use chicken or vegetable stock
  • 1 bay leaf
  • 1 pound clams scrubbed
  • 1 pound mussels scrubbed and bearded
  • 6 Cameron’s Steamed Maryland Blue Crabs cleaned and quartered*
  • 1 large loaf of fresh sourdough or French bread


  1. Heat the olive oil in a very large pot over medium heat. Add in the fennel, onion, shallots, salt, and pepper, and cook until the onions are translucent. This should take about 10 minutes or so. Add the garlic and chili flakes and cook for another couple of minutes.
  2. Stir in the tomato paste. Then add in the can of diced tomatoes, wine, stock, and the bay leaf. Cover the pot and bring the mixture to a simmer. Reduce the heat to medium-low and cook for 30 minutes.
  3. Add the crabs, mussels, and clams to the pot. Simmer gently until the crabs are cooked, and the mussels and clams have opened. Discard any mussels and clams that failed to open. Season the cioppino with salt and pepper, to taste. When you are ready to serve your crab cioppino, remove the bay leaf from the pot. Ladle the stew into soup bowls and serve with large pieces of toasted sourdough or French bread on the side for dipping. The bread is the starch in this dish and really adds to the overall experience.