Hot spiced crab soup

Yield: 4 servings

Measure Ingredient
⅛ pounds Butter
1 large Onion, chopped
2 cloves Garlic, crushed
½ teaspoon Tobasco or other pep sauce
⅛ teaspoon Cayenne pepper
¼ cup Chopped parsley
1 \N Bay leaf
1 \N Bottle of *dry* white
\N \N Drinking wine (26.5 oz.
\N \N Bottle)
1 can (14 oz) chicken broth
2 larges Cooked Dungeness crabs
\N \N (about 2 lbs. each),
\N \N Cleaned and cracked
\N \N Lemon wedges

In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through.

Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used.

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