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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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 296.4mg||91 %|
|Sodium 622.3mg||21 %|
|Potassium 1324.2mg||35 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.1g|
|Protein 72g||103 %|
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Calories per serving: 380
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