| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ckright1 | 4 | Servings | |
INGREDIENTS
| 1 | 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 | T | Minced garlic |
| 2 | t | Minced fresh ginger |
| 1 1/2 | T | Soy sauce |
| 1 | T | Fresh lemon juice |
| 2 | t | Sugar |
| 1 | t | Cornstarch, dissolved in |
| 1 | t | Cold water |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 203
Total Fat: 23.1g
Cholesterol: 61mg
Sodium: 207.3mg
Potassium: 86.2mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 2.7g
Protein: 1g