Vermouth Crab

Name: Vermouth Crab
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

10 ingredients

3 steps

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

Directions

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.