Crab Vermouth

• 1 large (about 2 lbs.) cooked Dungeness crab, cleaned and cracked*
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon cornstarch (optional)
• 1 cup chicken broth
• 1/2 cup dry vermouth
• 1 tablespoon chopped parsley
• 2 cloves garlic, minced or pressed
• 11/2 teaspoons soy sauce
• 11/2 teaspoons lemon juice
• 2 tablespoons dry vermouth
• Hot French bread

1. 1. 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.
2. 2. Add the broth, the 1/2 cup vermouth, parsley, garlic, soy sauce and lemon juice. Bring to a boil. Cover and simmer for 10 minutes.
3. 3. Add the crab; cover and simmer for 10 minutes.
4. 4. Add the 2 tablespoons vermouth and serve the crab and broth in shallow bowls with the hot French To clean a cooked Dungeness crab:
5. 1. Turn the crab over and lift the little triangular part.
6. 2. Pull the large top shell off of the crab.
7. 3. Break the crab in two pieces down the middle.
8. 4. Rinse well
9. 5. It's ready to eat (for cold cracked crab) or use in a recipebread.

crab, ubc, cornstarch, chicken broth, parsley, garlic, soy sauce, lemon juice, bread

Taken from www.epicurious.com/recipes/member/views/crab-vermouth-53015131 (may not work)