|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lemon juice||1 1⁄2 Teaspoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Cooked crab||2 Pound, cleaned, cracked (1 Large Piece)|
|Dry vermouth||2 Tablespoon|
|Hot french bread||1|
Melt butter in a wide frying pan over medium heat.
If you want a slightly thickened broth, remove butter from heat and blend in cornstarch.
Gradually stir in chicken broth and the 1/2 cup dry vermouth.
Add parsley, garlic, soy sauce, lemon juice, and sugar.
Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
To hot broth, add crab; cover and simmer until crab is heated through (about 10 minutes).
Pour the 2 tablespoons dry vermouth over crab.
Ladle into shallow bowls.
Serve with French bread for dunking.