Crab Vermouth
Lissa Coffey
| INGREDIENTS: |
| 12-14″ skillet
*opt. 2T cornstarch to thicken melt 1/2 cup butter gradually stir in 1 cup dry vermouth 2T parsley and minced or pressed garlic 1 can chicken broth 1T soy sauce and lemon juice 1 teaspoon sugar |
| INSTRUCTIONS: |
| Bring to a boil, reduce heat and simmer for 10 minutes, possible to chill broth up to 24 hours. To hot broth add 2 medium sized (about #2) cooked crab, cleaned and cracked. Cover and simmer 10-15 minutes. pour an additional 1/4 cup dry vermouth over crab. ladle the broth and crab into large individual shallow bowls. |