FOR 8 PEOPLE:

1 c. olive oil
2 lg. onions
1 lg. bunch of fresh parsley (no stems)
4 to 5 lg. cloves of garlic
2 lg. cans solid-pack tomatoes (lg. cans 1 lb.) 12 oz. each)
2 (6 oz.) cans tomato sauce
2 to 3 bay leaves
1 tsp. oregano
1/2 tsp. basil
Salt & pepper
2 c. Chablis
2 lbs. fresh crabmeat (6 lbs. whole crab)

FOR 12 PEOPLE:

1 1/2 c. olive oil
3 lg. onions
1 1/2 lg. bunch fresh parsley (no stems)
7 lg. cloves garlic
3 lg. cans solid-pack tomatoes
3 cans tomato sauce
4 bay leaves
1 1/2 tsp. oregano
1 tsp. basil
Salt & pepper
3 c. Chablis
Crab

FOR 4 PEOPLE:

1/2 c. olive oil
1 lg. onion
1/2 bunch fresh parsley (no stems)
3 lg. cloves garlic
1 can solid-pack tomatoes
1 (6 oz.) can tomato sauce
2 bay leaves
1/2 tsp. oregano
1/4 tsp. basil
Salt & pepper
1 c. Chablis
1 lb. fresh crabmeat

Heat oil slowly in large kettle. Chop onions, parsley and garlic together until fine. Saute in oil until lightly browned. Add tomatoes, tomato sauce, bay leaves, oregano, basil, salt and pepper. Simmer gently (covered) for 1 hour. Add the wine and cook 20 minutes longer, stirring occasionally. Add crabmeat and cook 10 minutes to heat and blend. (You can make everything but the wine and crab the day before, then just heat it up, add the wine, and proceed from there.)