1/2 c. butter
2 tbsp. cornstarch
1 1/4 c. dry vermouth, divided
1 can chicken broth
2 tbsp. chopped parsley
2 tbsp. minced garlic
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tsp. sugar
2 Dungeness crabs, cooked, cleaned & cracked

Melt butter in 5 quart kettle; remove from heat and blend in cornstarch. Return to heat and gradually stir in 1 cup vermouth and chicken broth. Add remaining ingredients except crab. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. To the hot broth, add crabs; cover and simmer until crab is heated thoroughly, about 10 to 15 minutes. Pour remaining 1/4 cup vermouth over crab. Serve in individual bowls. 4 servings. Broth may be made ahead of time and reheated. Add crab just prior to serving.