Dungeness crab in wine and vermouth

4 servings

Ingredients

Quantity Ingredient
1 large Cooked; fresh Dungeness crab, (abt 3 to 4 lbs)
¼ pounds Unsalted butter
⅔ cup Vermouth
½ cup Dry white wine
1½ cup Clear fish stock
2 tablespoons Minced garlic
2 teaspoons Minced fresh ginger
1½ tablespoon Soy sauce
1 tablespoon Fresh lemon juice
2 teaspoons Sugar
1 teaspoon Cornstarch; dissolved in
1 teaspoon Cold water
3 tablespoons Minced fresh parsley
Freshly ground black pepper; to taste

Directions

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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-07-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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