Dungeness Crab In Wine And Vermouth

Recipe Ingredients

1		Cooked, fresh Dungeness crab - (abt 3 to 4 lbs) (large)
1/4 lb	113g / 4oz	Unsalted butter
2/3 cup	157ml	Vermouth
1/2 cup	118ml	Dry white wine
1 1/2 cups	355ml	Clear fish stock
2 tablespoons	30ml	Minced garlic
2 teaspoons	10ml	Minced fresh ginger
1 1/2 tablespoons	22ml	Soy sauce
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Cornstarch - dissolved in
1 teaspoon	5ml	Cold water
3 tablespoons	45ml	Minced fresh parsley
		Freshly ground black pepper - to taste

Recipe Instructions

Clean, crack and separate crab into sections and set aside.

Place remaining ingredients, except parsley and pepper, together in a sauce pan and simmer covered for 10 minutes. Add crab, parsley and pepper and warm crab through.

Divide into large bowls with the broth and serve immediately.

This recipe yields 2 servings as a main course or 4 servings as an appetizer.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9622 broadcast 07-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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