Vermouth Crab
James Carrier
Yields Makes 4 or 5 servings
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.

Vermouth Crab