Hot Spiced Crab Soup

Course : Seafoods
Serves: 4
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1/8 pound butter
1 large onion -- chopped
20 milliliters garlic -- crushed
1/2 teaspoon Tabasco or other pep sauce
1/8 teaspoon cayenne pepper
1/4 cup chopped parsley
1 piece bay leaf
1 bottle dry white drinking wine -- (26.5 oz. bottle)
1 can chicken broth -- (14 oz)
2 large cooked Dungeness crabs (about 2 lbs. each) cleaned and cracked
1 medium lemon wedges

Preparation / 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.

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