Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra-virgin olive oil
   3      cups          coarsely chopped red bell peppers -- (about 2 large)
   1      cup           chopped green onions
   1      cup           coarsely chopped celery
     2/3  cup           coarsely chopped carrots
     1/2  cup           coarsely chopped red onion
   2      teaspoons     dried tarragon
     1/4  teaspoon      cayenne pepper
   2      14.5 oz cans  diced peeled tomatoes in
                        -- juice
   3      8 oz bottles  clam juice
   1      cup           dry white wine
   1      cup           whipping cream
  12      ounces        crabmeat

Preparation:

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to a boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.