Cooking Index - Cooking Recipes & IdeasDungeness Crab In Wine And Vermouth Recipe - Cooking Index

Dungeness Crab In Wine And Vermouth

Type: Shellfish
Courses: Main Course, Starters and appetizers
Serves: 4 people

Recipe Ingredients

1   Cooked, fresh Dungeness crab - (abt 3 to 4 lbs) (large)
1/4 lb 113g / 4ozUnsalted butter
2/3 cup 157mlVermouth
1/2 cup 118mlDry white wine
1 1/2 cups 355mlClear fish stock
2 tablespoons 30mlMinced garlic
2 teaspoons 10mlMinced fresh ginger
1 1/2 tablespoons 22mlSoy sauce
1 tablespoon 15mlFresh lemon juice
2 teaspoons 10mlSugar
1 teaspoon 5mlCornstarch - dissolved in
1 teaspoon 5mlCold water
3 tablespoons 45mlMinced fresh parsley
  Freshly ground black pepper - to taste

Recipe Instructions

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.

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


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