Steps:
- Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley.
- Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, chile flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months.
- Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool.
- Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don't overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes.
- Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.)
- Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side.
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Iman Bahman
[email protected]This cioppino is simply divine! The broth is rich and flavorful, and the seafood is cooked to perfection. I especially loved the crab cake. It was crispy on the outside and moist on the inside. I will definitely be making this again and again.
Sajesh K
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The seafood is always cooked perfectly, and the broth is so flavorful. I love serving it with some crusty bread to soak up all the deliciousness. This is a mus
Paizley
[email protected]This is a great recipe for a seafood lover. The combination of rockfish, salmon, mussels, and crab cake is divine, and the broth is incredibly flavorful. I served it with some crusty bread, and it was a meal to remember. I highly recommend this recip
Ch Ali Raza Arain
[email protected]I was pleasantly surprised by this recipe. I'm not usually a fan of seafood, but this cioppino was delicious. The broth was flavorful and not fishy at all. The seafood was cooked perfectly, and the crab cake was a nice addition. I would definitely ma
Christina Garcia
[email protected]This cioppino is amazing! The seafood is cooked to perfection, and the broth is rich and flavorful. I especially loved the crab cake. It was so crispy on the outside and moist on the inside. I will definitely be making this again.
Shyanne Hughes
[email protected]I love this recipe! It's a bit time-consuming to make, but it's worth the effort. The seafood is cooked perfectly, and the broth is incredibly flavorful. I served it with some crusty bread, and it was a delightful meal. I highly recommend this recipe
Bhuwan budhathoki Kshetri YouTube channel
[email protected]This is an impressive dish to serve at a dinner party. The combination of seafood is divine, and the broth is packed with flavor. I especially enjoyed the crab cake. It was crispy on the outside and moist on the inside. I definitely recommend trying
William Selolo
[email protected]I tried this recipe last night, and it turned out great! I used a variety of seafood, including shrimp, calamari, and scallops, and it was all cooked perfectly. The broth was flavorful and had just the right amount of spice. I served it with some cru
Abby Holland
[email protected]5 stars all the way for this cioppino recipe. The seafood was incredibly fresh and cooked to perfection. The broth was scrumptious and savory yet still had a subtle sweetness. I served it with crusty bread to soak up the flavorful broth, and it was a
Shazangel H
[email protected]This Pacific NW Cioppino blew my taste buds away with its rich and flavorful broth made from fresh seafood ingredients. The combination of rockfish, salmon, mussels, and crab cake in a tomato-based broth was absolute perfection. I followed the recipe