The Fighter and The Kid podcasters, Brendan Schaub and Byran Callen, stop by the studio to talk sneakers, wine, and the proper way to cook a crab. It gets messy, but it’s worth it!

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Cioppino

Ingredients:

10 – Crabs

5 lbs Clams

3 lbs of Prawns

3 large onions

½ bunch of fresh parsley chopped

6 cloves of garlic chopped

1 green chili pepper chopped

4 small sprigs of rosemary chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1 tsp nutmeg

4 small cans of Del Monte tomato sauce

5 oz of Sauternes

Directions:

- Important to buy LIVE FRESH crabs, otherwise sauce will be dry and tasteless.

- Wash crabs and clams thoroughly

- Kill live crabs humanely

- Save yellow (FAT) and bluish juices

- Don’t have the store do it as you’ll lose good juice and fat. It may look horrible but it’s the secret to good taste

- In a large pot, sauté chopped onions and celery

- Season with salt, pepper and nutmeg

- When onion, celery becaome transparent, add the chopped parsley, rosemary, garlic, chilli pepper, oregano

- Saute five minutes

- Add tomato sauce and sauternes

- Add crab fat and juices

- Cook 10 minutes

- Add clams

- Add crab and prawns

- Cover pot and let it steam for 20-30 minutes

- Top pot every 5 minutes and ladle sauce over prawns

- Sauce should be more orange than red color

Original Recipe Walt’s Lagomarsino

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