Categories: Fish/sea, Soups/stews 
      Yield: 4 servings 
  
    1/8 lb Butter                                   Drinking wine  (26.5 oz. 
      1 lg Onion, chopped                           Bottle) 
      2 cl Garlic, crushed                     1 cn (14 oz) chicken broth 
    1/2 ts Tobasco or other pep sauce          2 lg Cooked Dungeness crabs 
    1/8 ts Cayenne pepper                           (about 2 lbs. each), 
    1/4 c  Chopped parsley                          Cleaned and cracked 
      1    Bay leaf                                 Lemon wedges 
      1    Bottle of *dry* white           
  
  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.