Serves: 5-6
Total prep and cook time: 2 hours. Suggestions: Serve with plenty of fresh sourdough bread and napkins.
NOTE: This dish can get expensive. We like to make it when crab goes on sale, or when we get fresh crab from one of our resident crabbers.
Ingredients
2 whole fresh cleaned Dungeness crabs, (pull off legs and crack joints and poke holes in shell or crack slightly so juice penetrates, divide bodies in half), or use 2 lbs Alaskan King crab legs.
1 pound scallops
1 pound unpeeled, large fresh shrimp
2 tbsp olive oil
1 chopped yellow onion
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes w/juice
1/2 cup white wine
1/4 cup fresh parsley chopped
1/2 tsp basil
2 tsp sea salt
1/2 tsp black pepper
1 bay leaf
1 lbs unpeeled, large fresh shrimp
1 lbs fresh clams (optional)
Directions
In a very large heavy duty pot, heat the olive oil on medium-high. Add onion and garlic, and cook down until carmelized, stirring frequently. Add the tomatoes and white wine, then add parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, simmer until liquid is reduced almost completely, approximately 1 hour. Add clams, scallops, clams, crab and shrimp to the pot. Cover, and cook over low-medium heat for at least another 30 minutes, or until ready to serve.
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