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HOT SPICED CRAB SOUP

Ingredients: 5 graham cracker pie crust 1/8 Pound(s) Butter 5 melted/softened butter, unsalted 1 large Onion, chopped 20 Ounce(s) cream cheese 2 Centiliter(s) Garlic, crushed 3/4 superfine sugar, fine 1/2 Teaspoon(s) Tobasco or other pep sauce 3 large egg 1/8 Teaspoon(s) Cayenne pepper 3 large egg yolks 1/4 Cup(s) Chopped parsley 1 Ounce(s) (1.5 for cake, .5 for topping) vanilla extract 1 Bay leaf 34/1453 Quart(s) lemon juice 26 1/2 Dry white wine 6 Ounce(s) (for topping) sour cream 1 Can(s) (14 oz) chicken broth 163/5000 Pound(s) sugar 2 large Cooked Dungeness crabs Directions: 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.
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