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Crab Cioppino Feast
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Welcome all seafood lovers - enjoy "the" true San Francisco treat: cioppino! Cioppino was first created in the 1800s here in the San Francisco Bay Area by Italian fishermen, who made this rich fish stew from their catch of the day. We will assemble the essential seafood ingredients, sauce and pasta, so you can make a full Crab Cioppino meal at home. All the important components are included to make a festive dish for 8-10 people: Two 32-ounce containers of Homestyle Cioppino Sauce Four Frozen Dungeness Crabs (1.5-2 lbs. each) 1 pound of Manila Clams 1 pound of PEI Mussels Two pounds Dry Linguini No cioppino is complete without some fabulous sourdough bread and wine! Acme bread and 12 bottles of wine are included (6 Hess 2013 Chardonnay, 6 Hess 2013 Pinot Noir).

Donated By Diane Dwyer,