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.