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Vermouth Crab

By Sunset
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2 tablespoons cornstarch

2 cups fat-skimmed chicken broth

1 1/4 cups dry vermouth

1 tablespoon soy sauce

1 tablespoon chopped fresh ginger

1 teaspoon grated lemon peel

2 tablespoons lemon juice

1/2 teaspoon dried thyme

2 cooked Dungeness crab (about 2 lb. each), cleaned and cracked

1/4 cup chopped parsley

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