Cioppino-Style Roasted Crab
['1/4 cup extra-virgin olive oil', '1 medium onion, finely chopped', '6 large garlic cloves, pressed', '1 cup dry white wine', '2 cups bottled clam juice', '2 15-ounce cans chopped tomatoes in juice', '1 cup water', '2 bay leaves', '1/2 cup (packed) fresh Italian parsley leaves', '1/2 teaspoon (scant) dried crushed red pepper', 'Coarse kosher salt', '2 2-pound cooked Dungeness crabs', 'cleaned', 'quartered', 'cracked', 'or 2 pounds Alaska king crab legs']
Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.
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