Classic Italian Crab Cioppino

• 2 Tbsp. olive oil
• 1 (28 oz.) can peeled tomatoes, chopped (with juice)
• 1/2 tsp. ground oregano
• 1 bay leaf
• 3 garlic cloves, minced and divided
• 2 cooked dungeness crabs, cleaned, jointed and cracked
• salt and pepper to taste
• 1 c. chopped onion
• 1/4 c. chopped fresh basil
• 1 c. dry white wine
• crusty sourdough bread

1. Heat the olive oil in a deep, nonaluminum pot and saute the onion until it starts to soften.
2. Stir in the chopped tomatoes, oregano, basil, bay leaf, white wine and half the garlic.
3. Simmer 30 minutes.
4. Add the remaining garlic, crab, salt and pepper and cook until the crab is hot.
5. Remove the bay leaf and serve in warmed soup bowls with crusty sourdough bread.
6. Serves 4.

olive oil, tomatoes, ground oregano, bay leaf, garlic, crabs, salt, onion, fresh basil, white wine, crusty sourdough bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529415 (may not work)