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Recipe from: Fred Towner
⅛ pound Butter
1 large Onion, chopped
2 clove garlic, crushed
½ teaspoon Tabasco or other pep sauce
⅛ teaspoon Cayenne pepper
¼ cup Chopped parsley
1 Bay leaf
1 Bottle of dry white Drinking wine (26.5 ounce. Bottle)
1 can (14 ounce) chicken broth
2 large Cooked Dungeness crabs (about 2 pounds. each), Cleaned and cracked
In a large kettle (at least 8 quart.) 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.