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Crab Vermouth


  • 1/2 cup butter
  • 1 cup dry vermouth
  • 1 can chicken broth
  • 2 tablespoons chopped parsley
  • 2 tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon granulated sugar
  • 2 crabs, cooked, cleaned and cracked
  • 1/4 cup dry vermouth


  1. 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 for 10 minutes.
  2. 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.
  3. Serve with crusty French bread, followed by cheese and fruit.

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