Recipe courtesy of Nunzio Alioto
Save Recipe Print
Total:
2 hr 5 min
Prep:
45 min
Cook:
1 hr 20 min
Yield:
4 servings

Ingredients

Tomato sauce:

Directions

In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs. 

To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste. 

If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels. *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.

Tomato sauce:

Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Crab Cioppino

Crab and Seafood Cioppino

Recipe courtesy of Jim Sancimino

Cioppino

Recipe courtesy of Michael Chiarello

Cioppino

Cioppino

Recipe courtesy of Giada De Laurentiis

Cioppino

Recipe courtesy of The Fresh Ketch

Cioppino

Recipe courtesy of John Olivieri|Aldo's

Browse Reviews By Keyword