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1/8 lb Butter
1 Onion, chopped
2 Clove Garlic, crushed
1/2 teaspoon Tabasco or other Pepper Sauce
1/8 teaspoon Cayenne Pepper
1/4 cup chopped Parsley
1 Bay Leaf
1 bottle of dry white drinking Wine (26.5 oz. bottle)
1 can (14 oz) Chicken broth
2 Cooked Dungeness Crabs (about 2 lbs. each), cleaned and cracked
Lemon wedges
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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. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used.
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