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.
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