Dungeness Crab in Wine And Vermouth
| Yield: | 4 servings |
| Categories: |
| 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 |
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