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Ingredientes
- 1 can reduced-sodium chicken broth - (14 ounce)
- 3/4 c. dry vermouth
- 2 Tbsp. butter or possibly margarine (optional)
- 2 Tbsp. minced parsley
- 1 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped garlic
- 2 x cooked Dungeness crabs - (abt 3 lbs total) cleaned, cracked
Direcciones
- In a 6- to 8-qt covered pan over high heat, bring chicken broth, vermouth, butter, parsley, soy sauce, lemon juice, and garlic to a boil.
- Add in crab pcs. Cover and simmer over medium-low heat, stirring occasionally, just till crab is warm, about 4 min.
- Spoon crab pcs into wide bowls; ladle broth over crab.
- This recipe yields 4 servings.
- Comments: Julie Lee grew up in the Puget Sound area, so it's not surprising which she loves crab. For special events, Lee heats the shellfish in broth laced with dry vermouth and garlic, and offers garlic bread to sop it up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 59 | 44% |
| Total Fat 6.69g | 8% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 683mg | 28% |
| Potassium 410mg | 12% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.2g | 0% |
| Protein 15.8g | 25% |
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