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Hot Spiced Crab Soup Recipe
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1/8 lb Butter 1 lg Onion, chopped 2 cl Garlic, crushed 1/2 ts Tobasco or other pep sauce 1/8 ts Cayenne pepper 1/4 c Chopped parsley 1 Bay leaf 1 Bottle of *dry* white Drinking wine (26.5 oz. Bottle) 1 cn (14 oz) chicken broth 2 lg Cooked Dungeness crabs (about 2 lbs. each), Cleaned and cracked 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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