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.