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Vermouth Crab

Makes 4 or 5 servings

Notes: For convenience, have the crab cleaned and cracked at the market.

Vermouth Crab

James Carrier
 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
Step 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

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

Ladle crab and broth equally into wide bowls.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 181Calories from Fat 7.7
% Daily Value *
Total Fat 1.6g3%

Saturated Fat 0.2g1%
Cholesterol 87mg29%
Sodium 484mg21%
Total Carbohydrate 4.7g2%

Dietary Fiber 0.2g1%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.