Quick Crab Stew in Fennel-Tomato Broth

Photo: Iain Bagwell; Styling: Kevin Crafts
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.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

April 2010