Crab Vermouth recipe


  • 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


  • 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.