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

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.