Vermouth Crab
James Carrier
Notes: For convenience, have the crab cleaned and cracked at the market.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Ladle crab and broth equally into wide bowls.
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
Step 1
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.
Step 2
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.
Step 3
3
Ladle crab and broth equally into wide bowls.
