Print Options:

Crab Pot





Yields
Makes 4 servings

Julie Lee grew up in the Puget Sound area, so it's not surprising that she loves crab. For special events, Lee heats the shellfish in broth laced with dry vermouth and garlic, and offers garlic bread to sop it up.

Crab Pot




James Carrier
 1 can (14 oz.) reduced-sodium chicken broth
 3/4 cup dry vermouth
 2 tablespoons butter or margarine (optional)
 2 tablespoons chopped parsley
 1 tablespoon soy sauce
 1 tablespoon lemon juice
 1 tablespoon minced garlic
 2 cooked Dungeness crabs (about 3 lb. total), cleaned and cracked
Step 1
1

In a 6- to 8-quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil.

Step 2
2

Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes.

Step 3
3

Spoon crab pieces into wide bowls; ladle broth over crab.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories145
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.2g1%
Cholesterol 81mg27%
Sodium 725mg32%
Total Carbohydrate 2g1%

Dietary Fiber 0.1g1%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.