Cioppino-Style Roasted Crab

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 6 large garlic cloves, pressed
• 1 cup dry white wine
• 2 cups bottled clam juice
• 2 15-ounce cans chopped tomatoes in juice
• 1 cup water
• 2 bay leaves
• 1/2 cup (packed) fresh Italian parsley leaves
• 1/2 teaspoon (scant) dried crushed red pepper
• Coarse kosher salt
• 2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs

1. Preheat oven to 400u0b0F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
2. Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.

extravirgin olive oil, onion, garlic, white wine, clam juice, tomatoes, water, bay leaves, fresh italian parsley leaves, red pepper, kosher salt, crabs

Taken from www.epicurious.com/recipes/food/views/cioppino-style-roasted-crab-356769 (may not work)