Crab and Artichoke Stew With Garlic Croutons

• 8 cups water
• 2 bay leaves
• 3 Dungeness crabs
• 1 teaspoon olive oil
• 1 clove garlic, peeled and minced
• 1 medium white onion, peeled and finely chopped
• 1/2 teaspoon crushed red-pepper flakes
• 2 teaspoons grated orange zest
• 1 cup pureed stewed tomatoes
• 2 cups chardonnay
• 4 medium potatoes, cut into 1/2-inch dice
• 4 fresh artichoke hearts, cut into 1/2-inch dice
• 1/2 teaspoon kosher salt
• 1/4 cup basil, cut across into thin strips
• 2 3/4-inch-thick slices Tuscan-style bread, halved
• 2 cloves garlic, peeled and crushed
• 2 teaspoons olive oil

1. To make the stew, place the water and bay leaves in a large pot over medium-high heat.
2. Bring to a boil, add the crabs, return to a boil, lower heat slightly and simmer for 10 minutes.
3. Set the crabs aside to cool; reserve the broth in the pot.
4. Remove the meat from the crabs and place the shells in the pot.
5. Bring the broth to a boil, lower heat and simmer for 30 minutes.
6. Strain the broth through a fine-mesh sieve, place in a clean pot over medium-high heat and simmer until reduced to 2 cups, about 1 hour.
7. Heat the olive oil in a large saucepan over medium heat.
8. Add the garlic and onion and cook for 3 minutes.
9. Add the red-pepper flakes, orange zest, tomato puree, wine and crab broth.
10. Simmer for 10 minutes.
11. Add the potatoes, artichokes and salt and simmer until vegetables are soft, about 30 minutes.
12. Add the crab meat and cook just until heated through.
13. To make croutons, rub the bread on both sides with the garlic.
14. Heat the olive oil in a medium-size heavy skillet over medium-high heat.
15. Add the garlic and cook for 1 minute.
16. Discard the garlic and cook the bread until toasted, about 2 minutes per side.
17. To serve, ladle the stew among 4 bowls and sprinkle with the basil.
18. Top with a crouton and serve immediately.

water, bay leaves, crabs, olive oil, clove garlic, white onion, redpepper, orange zest, tomatoes, chardonnay, potatoes, fresh artichoke hearts, kosher salt, basil, bread, garlic, olive oil

Taken from cooking.nytimes.com/recipes/6958 (may not work)