Julie Lee grew up in the Puget Sound area, so it's not surprising that she loves crab. For special events, Lee heats the shellfish in broth laced with dry vermouth and garlic, and offers garlic bread to sop it up.
In a 6- to 8-quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil.
Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes.
Spoon crab pieces into wide bowls; ladle broth over crab.
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