Crab Pot
By: Anonymous
Published: Thursday, February 11, 2010 - 9:04pm

Ingredients




1 can reduced-sodium chicken broth - (14 oz)
cup dry vermouth
2 tablespoons butter or margarine (optional)
2 tablespoons chopped parsley
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon minced garlic
2 cooked Dungeness crabs - (abt 3 lbs total) cleaned, cracked

Preparation

1 In a 6- to 8-quart covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil. 2 Add crab pieces. Cover and simmer over medium-low heat, stirring occasionally, just until crab is hot, about 4 minutes. 3 Spoon crab pieces into wide bowls; ladle broth over crab. 4 This recipe yields 4 servings. 5 Comments: Julie Lee grew up in the Puget Sound area, so it's not surprising that she loves crab. For special events, Lee heats the shellfish in broth laced with dry vermouth and garlic, and offers garlic bread to sop it up.