Crab Vermouth Recipe

Name: Crab Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 2 Tablespoons Cornstarch; 1- 1/4 cup Dry Vermouth; 14 ounces, fluid Chicken Broth; 2 Tablespoons Parsley, Chopped; 4 Tablespoons Garlic, Minced; 1 Tablespoon Soy Sauce; 1 Tablespoon Lemon Juice; 1 teaspoon Sugar; 2 whole Cooked Crabs, Cleaned And Cracked

Servings: persons

1
Melt butter in a 4 to 5 quart pan.
2
Remove from heat and blend in the cornstarch.
3
Gradually stir in 1 cup of the dry vermouth and the chicken broth.
4
Add parsley, garlic, soy sauce, lemon juice and sugar.
5
Return to stove and bring to a boil.
6
Reduce heat, cover and simmer for 10 minutes.
7
At this point, you can cover and chill broth up to 24 hours.
8
(I should let you know here that the broth is SOOO delicious that we usually make a double batch.)
9
To the hot or reheated broth, add the crabs (about 2 lbs.
10
each, cleaned and cracked).
11
Cover and simmer until crab is heated through, about 10 to 15 minutes.
12
Pour remaining 1/4 cup vermouth over crab.
13
Ladle the broth and crab into large, individual bowls.
14
Serve with homemade French bread for dipping.
15
Important: Your dinner guests will love you more if you provide implements for cracking and picking the crab and lots of wet towels!
16
This meal is not for those who dont like to get dirty when eating.
17
Note: I actually prefer to make the broth the evening before I plan on serving.
18
It gives the ingredients a chance to meld and creates a much richer flavor.
19
You can also make this more of a seafood soup/stew by pre-picking the crab and just dumping it into the broth.
20
This is probably the way you want to go if you dont want the dinner table mess.
21
Additionally, you may want to increase the number of crabs if you have real seafood lovers in house.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Butter, 2 Tablespoons Cornstarch, 1- 1/4 cup Dry Vermouth, 14 ounces, fluid Chicken Broth, and more.

Yes, Crab Vermouth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions