Hot spiced crab soup
4 servings
Ingredients
| Quantity | 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 | Bay leaf | |
| 1 | Bottle of *dry* white | |
| Drinking wine (26.5 oz. | ||
| Bottle) | ||
| 1 | can | (14 oz) chicken broth |
| 2 | larges | Cooked Dungeness crabs |
| (about 2 lbs. each), | ||
| Cleaned and cracked | ||
| Lemon wedges | ||
Directions
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.