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Crab: Dungeness crab is an eco-friendly option, since only full-grown males are caught.
Recipe: Chef Michael Mina’s late mother-in-law always prepared cioppino—the San Francisco seafood stew that owes its origins to fishermen from Italy’s Ligurian coast. Now he carries on the tradition by making her hearty, briny recipe, full of crab, shrimp and clams.