1/4 c. (1/8 lb.) butter
2 lg. onions, finely chopped
2 clove garlic, minced or mashed
1 lg. (15 oz.) can tomato sauce
1/2 c. catsup
1 lg. can (about 47 oz.) reg. strength chicken broth
3/4 tsp. whole marjoram, crushed
1 tsp. basil, crushed
2 tbsp. each Worcestershire and prepared horseradish
1/4 c. chopped parsley
1 bay leaf
2 lg. cooked Dungeness crabs (about 2 lbs.), cleaned and cracked

In a large kettle (at least 5-quart size) melt butter over medium heat: add onion and garlic and cook until onion is limp, about 5 minutes. Stir in tomato sauce, catsup, broth, marjoram, basil, Worcestershire, horseradish, parsley and bay leaf.

Bring to a boil, reduce heat, and simmer, uncovered for 10 to 15 minutes, stirring occasionally, until slightly thickened. Add crab, cover, and simmer 10 more minutes or until crab is heated through. Remove bay leaf and ladle crab and sauce into bowls.