ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Pot

James Carrier
Yield Makes 4 servings
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.


  • 1 can (14 oz.) reduced-sodium chicken broth
  • 3/4 cup dry vermouth
  • 2 tablespoons butter or margarine (optional)
  • 2 tablespoons chopped parsley
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked

Nutrition Information

  • calories 145
  • caloriesfromfat 9.7 %
  • protein 18 g
  • fat 1.5 g
  • satfat 0.2 g
  • carbohydrate 2 g
  • fiber 0.1 g
  • sodium 725 mg
  • cholesterol 81 mg

How to Make It

  1. 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.

  2. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes.

  3. Spoon crab pieces into wide bowls; ladle broth over crab.