Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 cup finely diced onion

  3. 1 cup cored fennel bulb, finely diced, plus

  4. 2 tablespoons chopped fronds, divided

  5. 2 tablespoons minced garlic

  6. 2 teaspoons Italian seasoning blend

  7. 1/8 teaspoon salt

  8. 1/2 teaspoon freshly ground pepper

  9. 1 14-ounce can reduced-sodium chicken broth, or vegetable broth

  10. 1 1/2 cups water

  11. 2 cups precooked diced potatoes, (see Tip)

  12. 2 cups canned crushed tomatoes

  13. 1 pound pasteurized crabmeat, drained if necessary

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes. Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.


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