Grandma Rampke's Easy Rhubarb Pie
INGREDIENTS:
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
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.
Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used.