Smelled great as it was cooking and looked tasty and exciting but it was just rather bland. Didn't impart much flavor to the crab. Warm crab with butter would be much more flavorful and easier. Oh and cooking it this way makes it super messing when eating because your hands are all over the crab when removing the meat.
Quick Crab Stew in Fennel-Tomato Broth
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.
More From Sunset
- Calories: 364
- Calories from fat: 15%
- Protein: 45g
- Fat: 6.3g
- Saturated fat: 0.8g
- Carbohydrate: 20g
- Fiber: 5.1g
- Sodium: 1286mg
- Cholesterol: 145mg
- 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
- 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.
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