| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ckright1 | 4 | servings | |
INGREDIENTS
| 1 | lg | Cooked; fresh Dungeness crab, (abt 3 to 4 lbs) |
| 1/4 | lb | Unsalted butter |
| 2/3 | c | Vermouth |
| 1/2 | c | Dry white wine |
| 1 1/2 | c | Clear fish stock |
| 2 | tb | Minced garlic |
| 2 | ts | Minced fresh ginger |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Fresh lemon juice |
| 2 | ts | Sugar |
| 1 | ts | Cornstarch; dissolved in |
| 1 | ts | Cold water |
| 3 | tb | Minced fresh parsley |
| Freshly ground black pepper; to taste |
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. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9622 broadcast 07-24-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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