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Vermouth Crab

James Carrier
Yield Makes 4 or 5 servings
Notes: For convenience, have the crab cleaned and cracked at the market.

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

Nutrition 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

How to Make It

  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.