2 T. olive oil
1/2 C. chopped onion
1 T. finely chopped parsley
1 1/2 t. finely chopped garlic
1 1/2 t. finely chopped fresh rosemary
1 (28-ounce) can tomato sauce
1 C. dry white wine
1 C. bottled clam juice
1/4 C. butter
1/4 t. sugar
1/8 t. freshly ground black pepper
4 cooked, cleaned and cracked Dungeness crabs (about 2 pounds each)
Salt, to taste
Sourdough bread for serving
Heat the olive oil in a large stockpot over medium heat. Add the onions and parsley and cook, stirring frequently, until translucent, about 5 minutes.
Add the garlic, rosemary, tomato sauce, wine, clam juice, butter, sugar and pepper and bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 45 minutes.
Add the crab pieces and stir to coat with the sauce. Bring the sauce back to a boil and simmer, covered, stirring occasionally, until the crab is just heated through, about 15 minutes. Taste the sauce and add salt, if desired.
Serve with sourdough bread for soaking up the sauce.