Ingredients
- 1 large (about 2 lbs.) cooked Dungeness crab, cleaned and cracked*
- ¼ cup (½ stick) unsalted butter
- 1 tablespoon cornstarch (optional)
- 1 cup chicken broth
- ½ cup dry vermouth
- 1 tablespoon chopped parsley
- 2 cloves garlic, minced or pressed
- 1½ teaspoons soy sauce (Use wheat-free Tamari for gluten free.)
- 1½ teaspoons lemon juice
- 2 tablespoons dry Vermouth
- Hot French bread
Directions
- Melt the butter over medium heat in a wide skillet that has a lid. For a slightly thicker broth, remove the pan from the heat and blend in the cornstarch.
- Add the broth, the ½ cup vermouth, parsley, garlic, soy sauce and lemon juice. Bring to a boil. Cover and simmer for 10 minutes.
- Add the crab; cover and simmer for 10 minutes.
- Add the 2 tablespoons vermouth and serve the crab and broth in shallow bowls with the hot French bread.
