Crab Soup

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SF Gate


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2 quarts fumet (see linked recipe)

All leftover shells from up to 5 cooked crabs

1 cup white wine

8 thick slices of country-style bread

Olive oil

4 cloves garlic, peeled

1/2- 3/4 cup cooked crab meat, or more, depending upon leftovers

3/4 cup rouille (see linked recipe)

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