Vermouth Crab

Vermouth Crab Recipe
James Carrier
Notes: For convenience, have the crab cleaned and cracked at the market.

Yield:

Makes 4 or 5 servings

Recipe from

Sunset

Nutritional Information

Calories 181
Caloriesfromfat 7.7 %
Protein 21 g
Fat 1.6 g
Satfat 0.2 g
Carbohydrate 4.7 g
Fiber 0.2 g
Sodium 484 mg
Cholesterol 87 mg

Ingredients

2 tablespoons cornstarch
2 cups fat-skimmed chicken broth
1 1/4 cups dry vermouth
1 tablespoon soy sauce
1 tablespoon chopped fresh ginger
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon dried thyme
2 cooked Dungeness crab (about 2 lb. each), cleaned and cracked
1/4 cup chopped parsley

Preparation

1. In a 5- to 6-quart pan, mix cornstarch with a little of the broth. Then add remaining broth, vermouth, soy sauce, ginger, lemon peel, lemon juice, and thyme.

2. Stirring often, bring the broth mixture to a boil over high heat. Add crab, reduce heat, and simmer, continuing to stir often, until crab is hot, about 5 minutes. Sprinkle with parsley.

3. Ladle crab and broth equally into wide bowls.

Note:

December 1998
My Notes

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

Add Note