Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 6 large garlic cloves, pressed
• 1 cup dry white wine
• 2 cups bottled clam juice
• 2 15-ounce cans chopped tomatoes in juice
• 1 cup water
• 2 bay leaves
• 1/2 cup (packed) fresh Italian parsley leaves
• 1/2 teaspoon (scant) dried crushed red pepper
• Coarse kosher salt
• 2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs

Instructions

1. Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
2. Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.