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Quick Crab Stew in Fennel-Tomato Broth

Serves 4

Prep Time
30 mins

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.

Quick Crab Stew in Fennel-Tomato Broth

Photo: Iain Bagwell; Styling: Kevin Crafts
 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
Step 1

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.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 364Calories from Fat 15
% Daily Value *
Total Fat 6.3g10%

Saturated Fat 0.8g4%
Cholesterol 145mg49%
Sodium 1286mg54%
Total Carbohydrate 20g7%

Dietary Fiber 5.1g21%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.