2 cooked Dungeness crab

1 cup onion

1 (28-ounce) can peeled tomatoes, including liquid

3 cloves garlic

3 teaspoons fresh chopped basil leaves

2 tablespoons olive oil

¼ teaspoon oregano

1 bay leaf

1 cup dry white wine

1 cup Fish Broth (see recipe on page 6)

Salt

• Remove the crabmeat from the shells and discard the shells (or freeze them for making broth another day). Chop the onion and the tomatoes, reserving the juice. Mince the garlic and chop the basil leaves.

• In a soup pot, heat the olive oil. Add the onion, sautéing on medium for 3 minutes. Add the tomatoes and their liquid, oregano, basil, bay leaf, wine, broth, and half of the minced garlic. Bring to a boil, reduce to a simmer, and cook for 30 minutes.

• Add the rest of the garlic, the crab, and the salt, simmering for 1 to 2 minutes. Discard the bay leaf and serve.

Serves 4

For an alternate flavor in this soup, substitute 1 cup of Chicken Broth (page 3) for the 1 cup of Fish Broth.