Classic Italian Crab Cioppino - cooking recipe

Ingredients

2 Tbsp. olive oil
1 (28 oz.) can peeled tomatoes, chopped (with juice)
1/2 tsp. ground oregano
1 bay leaf
3 garlic cloves, minced and divided
2 cooked dungeness crabs, cleaned, jointed and cracked
salt and pepper to taste
1 c. chopped onion
1/4 c. chopped fresh basil
1 c. dry white wine
crusty sourdough bread

Preparation

Heat the olive oil in a deep, nonaluminum pot and saute the onion until it starts to soften.
Stir in the chopped tomatoes, oregano, basil, bay leaf, white wine and half the garlic.
Simmer 30 minutes.
Add the remaining garlic, crab, salt and pepper and cook until the crab is hot.
Remove the bay leaf and serve in warmed soup bowls with crusty sourdough bread.
Serves 4.