Ingredients
- 26 1/2 bottle
- 2 dungeness crabs (cooked)
- 1 onion
- 1 bay leaf
- 1 bottle of dry (white)
- 14 oz chicken broth
- 1/8 lb butter
- 1/4 c parsley (chopped)
- 1/2 ts tobasco
- 1/8 ts cayenne pepper
- some garlic
(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.