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Prep Time
15 mins
Total Time
45 mins


3 tbsp
olive oil
45 mL
large onion, finely diced
red pepper, finely chopped
cloves garlic, minced
1 tsp
smoked paprika
5 mL
½ tsp
each salt, pepper and hot pepper flakes
2 mL
¼ cup
tomato paste
60 mL
1 cup
white wine
250 mL
1 can
no salt added diced tomatoes
796 mL
1 bottle
clam juice (236 mL)
1 cup
reduced sodium chicken broth
250 mL
2 lb
Supreme Seafood Mix
1 kg
2 lb
shell-on king crab legs, cut at joint
1 kg
¼ cup
finely chopped fresh parsley
60 mL


Step 1

Heat oil in large Dutch oven or saucepan set over medium heat. Cook onion, red pepper, garlic, smoked paprika, salt, pepper and hot pepper flakes 5 min., until onion is softened. Stir in tomato paste; cook 1 min. Mix in wine, diced tomatoes, clam juice and broth; bring to a boil. Reduce heat to medium-low and simmer 10 min.

Step 2

Stir in seafood and crab legs. Cover and cook 5 min. until seafood is just cooked through. Stir in parsley before serving.


For entertaining, make the soup ahead without adding the seafood. Reheat the soup, then add seafood and cook through. Serve with baguette slices.
For variety, add corn kernels and cooked, chopped potato to the soup.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe):
10 g
Saturated Fat:
1 g
10 g
2 g
5 g
100 mg
30 g
850 mg
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