 From the Sea to the Table...It's all about Crab!
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Crab and Italian Sausage Cioppino
by Crab-O-Licious
Crab Cioppino-Courtesy-Istock.com
This Crab and Italian Sausage Cioppino is a perfect winter warm-up and hearty crab soup recipe that makes enough to feed a small army! We found this pearl in Crab (Northwest Homegrown Cookbook Series) Crab and Italian Sausage CioppinoIngredients:
Directions: Heat the olive oil in a Dutch Oven or larger pot (about 8 quarts) over medium heat. Add the sausages whole and fry until they are firm and lightly browned, turning them often for about 10 minutes. Set the sausages aside to cool and spoon out any left over fat in the pot and discard the excess. Add the onion and celery and cook till tender for about 5 minutes, stirring occasionally. Add the green pepper, green onion, and garlic and cook for 2 minutes longer. Cut the sausages into 1 inch pieces and put them back in the pot along with the tomatoes, stock, clam juice, wine, tomato paste, lemon juice, bay leaves, basil, and thyme. Bring just to a boil over high heat, reduce the heat to medium-low heat and simmer for 10 minutes. Add the crab pieces (and any other seafood you may choose to add), cover the pot, and cook for about 15-20 minutes. Season the cioppino to taste with salt, pepper, and more lemon juice as you prefer. Remove the bay leaves and discard. Serve at once! This Crab and Italian Sausage Cioppino recipe serves 6-8. Crab CioppinoThis dish is minus the sausage and all seafood! We got this recipe from an old, old Better Homes and Garden recipe cookbook from back in the good ol' days. You'll find the recipe is a timeless classic! Ingredients:
Directions: Thaw the frozen halibut and shrimp. In a Dutch oven cook the bell pepper, onion, and garlic in oil till tender, but not browned. Add the tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper. Cover and bring to a boil. Reduce the heat to simmer 20 minutes. Add the wine and continue to simmer another 10 minutes. Wash the clams and crab legs and cut the legs into serving sizes and slit them so they open easily while serving. Add the halibut, shrimp, clams and crab legs to the broth, cover, and simmer for another 5-10 minutes, till the shells of the clams open. Discard any of the clams that didn't open. Serve this Crab Cioppino recipe while it's hot! Enjoy! This makes about 8 servings. Go back to Crab Soup Recipes and find some more great recipes. Check out some of our Crab Salad Recipes that will go well with these crab soups! Check out Crab-O-Licious.com Homepage and find more useful information about crab! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!" |
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Then why not use the button below, to add us to your favorite bookmarking service? Crab Facts...Did You Know?... Substitutions for: 8-10 ounces king crab=1-6 ounce package of frozen crab meat=One, 7-1/2 ounce can of crab meat=1 cup of cooked and flaked crab meat... One average serving of crab: whole Blue Crab is 2 to 4 whole blue crabs whole Dungeness Crab is 1/2 to 1 whole dungie 1 serving of Crab Meat is 4 ounces Weightier Issues: Crab Meat 1 ounce=3 Tablespoons 2 ounces=1/3 cup 4 ounces=3/4 cup 5 1/2 ounces=1 cup 8 onces=1-1/2 cups 1 pound=3 cups of crab meat There's a special way to tell when crabs are done cooking. Their shells will turn bright red when properly cooked. Already cooked crab meat is widely available. Although it's often sold frozen, seek out fresh cooked crab meat for the best flavor and texture. In the months of September through April, during most crab fishing seasons is when the local fish markets often sell cooked whole crabs. Ask for them to be cleaned and cracked, or take them home crack them yourself and then remove the meat. Join our newletter "Crab Clique"
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The crab soup recipe calls for Dungeness Crab, but can be made with Blue, Snow Crab or King Crab and you can always add other seafood's with it, such as clams or mussels. 
