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Hot Spiced Crab Soup

Categories: shellfish, soups

Servings: 4

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

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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