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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For convenience, have the crab cleaned and cracked at the market. Ingredients:
2 tablespoons cornstarch |
2 cups fat-skimmed chicken broth |
1 1/4 cups dry vermouth |
1 tablespoon soy sauce |
1 tablespoon chopped fresh ginger |
1 teaspoon grated lemon peel |
2 tablespoons lemon juice |
1/2 teaspoon dried thyme |
2 cooked dungeness crab (about 2 lb. each), cleaned and cracked |
1/4 cup chopped parsley |
Directions:
1. In a 5- to 6-quart pan, mix cornstarch with a little of the broth. Then add remaining broth, vermouth, soy sauce, ginger, lemon peel, lemon juice, and thyme.
2. Stirring often, bring the broth mixture to a boil over high heat. Add crab, reduce heat, and simmer, continuing to stir often, until crab is hot, about 5 minutes. Sprinkle with parsley.
3. Ladle crab and broth equally into wide bowls.
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