 |
 |
 |
 |
 |
 |
 |
Find More Recipes like this one in |
John Ash Cooking One-On-One, Private Lessons from a Master Teacher |
 |
Revised and Expanded From the Earth to the Table: John Ash’s Wine Country Cuisine |
 |
RECIPES
 |
Dungeness Crab in Wine and Vermouth A favorite recipe which reflects global
flavors that go with our Sauvignon Republic sauvignon
blancs. To learn more about Sauvignon Republic wines visit www.SauvignonRepublic.com.
|
Dungeness Crab in Wine and Vermouth
This simple dish celebrates one of the real treasures of the Northern California, Oregon and Washington coasts—Dungeness crab! I think its the best but unfortunately its not generally available outside these areas. You can substitute other crab such as King crab. Fresh mussels, clams and shrimp can also be substituted. Serve with a big stack of napkins and lots of crusty French bread.
Serves 2 as a main course or 4 as an appetizer
1 large (3 - 4 lb.) cooked, fresh Dungeness
crab
1/4 lb. unsalted butter
2/3 cup vermouth
1/2 cup dry white wine
1-1/2 cups clear fish or chicken stock
3 tablespoons thinly sliced garlic
2 teaspoons minced fresh ginger
1-1/2 tablespoons soy sauce
1 tablespoon fresh lemon juice
2 teaspoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/4 cup chopped fresh parsley or a combination of parsley and chives
Freshly ground black pepper to taste
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 5 minutes or so. Add crab, parsley and pepper and warm crab through.
Divide into large bowls with the broth and serve immediately.
Related Recipes:
Grilled Asparagus with Lemon Olive Oil
and Pecorino
Thai Style Tomato Soup with Shrimp and
Cellophane Noodles
Wild Mushroom Salad with a Corn Mustard Dressing
Tomatillo, Poblano and Heirloom Bean Chowder