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.