Heat the olive oil in a large soup pot or skillet over medium heat. Add the onion, fennel and scallops. Cook, stirring the vegetables until they begin to soften, and turning the scallops, searing on each side. Remove the scallops and set aside. Add garlic, oregano, thyme and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add the tomatoes, broth, wine and salt and pepper. Bring to a boil then reduce heat and simmer, partially covered for 30 minutes. Add the clams, cover and cook until they open, about 5 minutes. Add the shrimp, partially cover, and cook until just cooked through. Add the crab legs, crab meat and scallops and continue to cook until thoroughly heated. Discard any unopened clams before serving.
Have plenty of napkins available and of course a few crab crackers for those claws!