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James Carrier Photo by: James Carrier

Vermouth Crab

Notes: For convenience, have the crab cleaned and cracked at the market.

Sunset DECEMBER 1998

  • Yield: Makes 4 or 5 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 7.7%
  • Protein: 21g
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 4.7g
  • Fiber: 0.2g
  • Sodium: 484mg
  • Cholesterol: 87mg

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Vermouth Crab recipe