In sautépan sear seafood in olive oil, deglaze with white wine.
Add Shellfish Stew Base and bring to boil. Cook until all seafood is cooked through.
Add octopus, toss in, and remove from heat.
Place stew in bowl, pull crab claws to top of bowl.
Place Crostini on edge of bowl, resting ˝ way on the stew.
Drizzle aioli across lower half of Crostini and into stew.
Sprinkle edge of bowl with parsley and a little parsley on aioli too.