Recipe Categories
Seafood
Wine Seafood

Granny's Dungeness Vinegar Wine Sauce

1 lrg Cooked, fresh Dungeness crab (abt 3 to 4 lbs)
1/4 lb Unsalted butter
2/3 cup Vermouth
1/2 cup Dry white wine
1 1/2 cup Clear fish stock
2 tbl Minced garlic
2 tsp Minced fresh ginger
1 1/2 tbl Soy sauce
1 tbl Fresh lemon juice
2 tsp Sugar
1 tsp Cornstarch dissolved in
1 tsp Cold water
3 tbl Minced fresh parsley
    Freshly ground black pepper to taste

 Method :
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.