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1. Bring cioppino sauce and wine to a boil in a large stockpot. Add crab, cover and simmer 15 minutes.
2. Add remaining seafood, tucking under crab so that it is in the broth; bring to a boil again and simmer 5 to 10 minutes or until prawns are pink and clams and mussels are open. (discard any that do not open.)
3. Stir in lemon juice. Serve with lots of crusty French bread, such as sourdough or French baguette.
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