| 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
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