Vermouth Crab

Name: Vermouth Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 1 teaspoons dried thyme; 296 milliliters dry vermouth; 2 cooked Dungeness crab (about 2 lb. each), cleaned and cracked; 473 milliliters fat-skimmed chicken broth; 1 Tbsp chopped fresh ginger; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 59 milliliters chopped parsley; 1 Tbsp soy sauce

Vermouth Crab might be just the main course you are searching for. This recipe serves 5. One serving contains 126 calories, 12g of protein, and 1g of fat. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up soy sauce, thyme, lemon juice, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Lemon Juice

Corn Starch

Lemon Peel

Soy Sauce

Vermouth

Ginger

Broth

Thyme

Equipment you will use

Frying Pan

Stirring often, bring the broth mixture to a boil over high heat.

Ingredients you will need

Broth

Add crab, reduce heat, and simmer, continuing to stir often, until crab is hot, about 5 minutes.

Ingredients you will need

Crab

Sprinkle with parsley.

Ingredients you will need

Parsley

Ladle crab and broth equally into wide bowls.

Ingredients you will need

Broth

Crab

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

2Tbsps

cornstarch 1teaspoons

dried thyme 296milliliters

dry vermouth 2

cooked Dungeness crab (about 2 lb. each), cleaned and cracked 473milliliters

fat-skimmed chicken broth 1Tbsp

chopped fresh ginger 2Tbsps

lemon juice 1teaspoon

grated lemon peel 59milliliters

chopped parsley 1Tbsp

soy sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Canyon Road Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.