Dungeness Crab Cioppino Recipe: West Coast Seafood Stew
Dungeness crab cioppino is a tomato-based seafood stew built around crab, shellfish and firm fish. Cooked Dungeness crab clusters or whole cooked Dungeness crab work well because they can be added near the end, allowing the broth to flavor the crab without prolonged reheating.
More Dungeness recipes: explore the Dungeness crab recipe guide.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 28-oz can crushed or chopped tomatoes
- 4 cups seafood or clam broth
- 1 cup dry white wine, optional
- 1 bay leaf
- Red pepper flakes to taste
- 1 lb firm white fish, cut into pieces
- 1 lb shrimp, peeled and deveined
- Clams or mussels, scrubbed
- Cooked Dungeness crab, whole or clusters
- Parsley and crusty bread for serving
Make the Broth
- Heat the olive oil in a large pot and cook the onion until softened.
- Add garlic and tomato paste and cook briefly.
- Add tomatoes, broth, wine if using, bay leaf and red pepper flakes. Simmer until the flavors come together.
Add the Seafood in Stages
Different seafood cooks at different rates. Add firm fish first, followed by shellfish that require cooking. Discard clams or mussels that do not open during cooking. Add already-cooked Dungeness crab toward the end and heat only until warmed through.
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Which Dungeness Crab Should You Use?
Dungeness Crab Clusters are convenient for serving directly in the stew. Whole Cooked Dungeness Crab gives the pot a traditional presentation. If you prefer a bowl without shells, use picked Dungeness crab meat and fold it in gently near the end.
Browse whole, live, cluster and picked-meat formats in the Dungeness Crab collection.
Serving
Remove the bay leaf, taste the broth and adjust the seasoning. Finish with chopped parsley and serve with bread for dipping. Keep the focus on the broth and seafood rather than repeatedly reheating the crab.
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