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Crab Vermouth
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/2 cup butter
cup dry vermouth
can chicken broth
tablespoons chopped parsley
tablespoons minced garlic
tablespoon soy sauce
tablespoon lemon juice
teaspoon granulated sugar
crabs, cooked, cleaned and cracked
/4 cup dry vermouth
Melt butter in pan. Stir in the 1 cup dry vermouth and the chicken broth. Add parsley, garlic, soy
sauce, lemon juice and sugar. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Add crabs.
Cover and simmer until heated through. Pour additional 1/4 cup dry vermouth over crab. If thicker
sauce is desired, blend 2 tablespoons cornstarch into butter.
Serve with crusty French bread, followed by cheese and fruit.
Crab Vermouth
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