03 Jan

Crab Vermouth

Lissa Coffey

Lissa Coffey

Lissa Coffey
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

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.
Share this