Portuguese-Style Crab Cioppino

THE CRABS: Fill a 3-gallon stockpot with water and 2 cups kosher salt and place over medium-high heat until water comes to a boil. Carefully place crabs in boiling water and cook for 18 minutes.

Remove crabs and place in an ice bath until cool. (To check if crabs are cool, pick one up and squeeze it, holding at the top and bottom, until water comes out. The water temperature is indicative of the crab's internal temperature.)

Pull off the top shells of the crabs, scoop innards and crab juice into a bowl and save for later. Keep cleaned crabs refrigerated until ready to serve.

CIOPPINO SAUCE: Place olive oil, butter, onions and garlic in a 2-gallon stockpot and cook over medium heat until onions are translucent.

Add tomato sauce, paste, chili sauce and parsley. Cook for 2 minutes. Add 2 quarts of the court bouillon and mix with a whisk until well blended.

Place a fine sieve (or colander with cheesecloth) over the tomato sauce pot, and pour the bowl of reserved crab juice and innards through it.

Pour the white wine through the sieve and crab innards, using the back of a spoon to push the remaining juices into the tomato sauce. Discard the leftover content of the sieve.

Ideally, the sauce should simmer for 6 hours, but in no case less than 2-1/2 hours. The sauce should be slightly thinner than a classic pasta sauce. If it gets too thick, add more court bouillon.

Place cleaned crab into simmering cioppino sauce, and warm completely (5 to 8 minutes).

Serve in bowl with extra sauce, a salad, garlic bread and good red wine.

COURT BOUILLON: Place fish bones, carrots, celery, leek, pickling spice and peppers in a 3-gallon stockpot. Fill with enough cold water to cover bones.

Place over medium heat and simmer for 2 1/2 to 3 hours. Strain through a fine sieve or cheesecloth.

Recipe Source: "Pathways To Plate" by Chef Roland Henin (Delaware North Companies, December 2006)