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Quick Crab Stew in Fennel-Tomato Broth

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
Not up for dealing with live crab after a day at work? Let the grocery store fish counter or a fish market do the cooking. At dinnertime, just toss in a few ingredients for flavor and serve with a loaf of crusty bread for a hearty, easy meal in minutes.


  • 3 celery stalks, trimmed and cut in half
  • 1/2 small white onion, quartered
  • 1 small fennel bulb, quartered
  • 1 tablespoon olive oil
  • 1 cup dry white wine
  • 1 can (14 oz.) fire-roasted diced tomatoes
  • 1/4 teaspoon red chile flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cooked crabs (1 1/2 lbs. each), cleaned, cut into quarters and shells cracked
  • Handful fresh oregano leaves
  • Handful flat-leaf parsley leaves
  • Handful small fennel fronds
  • 1 loaf crusty Italian bread such as focaccia

Nutrition Information

  • calories 364
  • caloriesfromfat 15 %
  • protein 45 g
  • fat 6.3 g
  • satfat 0.8 g
  • carbohydrate 20 g
  • fiber 5.1 g
  • sodium 1286 mg
  • cholesterol 145 mg

How to Make It

  1. In a food processor, chop celery, onion, and fennel. Heat oil in a large pot over medium heat, add vegetables, and cook until softened, stirring often, about 7 minutes. Add wine, 1 cup water, tomatoes, chile flakes, salt, and pepper. Cook, covered, 8 to 10 minutes to let flavors develop. Add crabs and cook, covered, stirring often, until warm and fragrant, about 5 minutes. Transfer to a large serving bowl. Whirl herbs together in food processor to chop, then sprinkle over crab and serve with warmed bread.

  2. Note: Nutritional analysis is per serving.