Hot spiced crab soup [nov 9, 1995 (16:01)]

2 or 4

Ingredients

Quantity Ingredient
⅛ pounds Butter 1 13/16 qt Wine; *dry* white
1 large Onion, chopped
2 Garlic cloves, crushed
½ teaspoon Tobasco +|- or other pep sauce
⅛ teaspoon Cayenne pepper; +/-
¼ cup Chopped parsley
1 Bay leaf drinking wine (26.5 oz. bottle)
14 ounces Chicken broth
2 larges Dungeness crabs; cooked (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.

From: AL MARTIN 16-02-93 (15:41) Submitted By VERN OLSON On 11-09-95

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