Humboldt Dungeness Crab Ciopinno.
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Uploaded by outdoorcastironcook on Jan 23, 2011
Humboldt Dungeness Crab Ciopinno
(For 14" dutch oven)
4 or 5 crab
½ cup chopped parsley
2 stalks celery chopped
1 cup chopped swiss chard
8 cloves garlic chopped
2 medium onions diced
1 chopped small hot red chili or cayenne pepper (Optional)
2 -- 28 oz. canned crushed tomatoes
1 -- 6 oz. canned tomato paste
1 -- 16 oz. canned tomato sauce
½ cup burgundy wine (Optional, otherwise substitute with water)
Saute onions and chopped garlic in oil.
Add celery, chard and parsley and sauté until tender.
Add crushed tomatoes, tomato sauce, tomato paste and wine or water.
Salt and pepper to taste.
Add crab, making sure crab is submerged in ciopinno sauce, if not add more wine or water.
Simmer at least 45 minutes with occasional gentle stirring to prevent sticking.
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All Comments (3)
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This is very similar to my recipe, I add a bit more heat, but I love spices foods. You will definitely need more wine, I like to start with at least 1/2 to 3/4 a bottle for me while I'm steaming the crab, waiting for the crab to cool enough to handle and starting the sauce. I'll kill whatever wine is left after I put some in the sauce. By this time I have drunk munchies like no other. Then I open the next bottle to have with dinner!
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skip the water dump the wine.
Stephaniebx3 5 months ago
@Stephaniebx3
Why??
outdoorcastironcook 5 months ago