Crab Pot

James Carrier

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.

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 9.7%
  • Protein: 18g
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Carbohydrate: 2g
  • Fiber: 0.1g
  • Sodium: 725mg
  • Cholesterol: 81mg

Ingredients

  • 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

Preparation

  1. 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. 2. Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes.
  3. 3. Spoon crab pieces into wide bowls; ladle broth over crab.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab Pot Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy