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Crab Vermouth

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  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
  Sugar 1⁄2 Teaspoon
  Cooked crab 2 Pound, cleaned, cracked (1 Large Piece)
  Dry vermouth 2 Tablespoon
  Hot french bread 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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