The cioppino at Anchor Oyster Bar in San Francisco is a showstopper — a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor’s owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you’re ready to sit down and eat, bake the garlic bread and cook the seafood. Don’t forget crab crackers — you’ll need them at the table to get to the crab meat — and plenty of napkins!
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Serving Size: 1 to 4 serving (742g | ||
Recipe Makes: 3 to 4 servi | ||
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Calories: 384 | ||
Calories from Fat: 232 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 45.1mg | 14 % | |
Sodium 2534.8mg | 87 % | |
Potassium 1314.8mg | 35 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 16.9g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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