2 tablespoons lemon juice
½ teaspoon dried thyme
1 teaspoon grated lemon peel
2 cups fat-skimmed chicken broth
¼ cup chopped parsley
1 pound cooked Dungeness crab sections
1 tablespoon soy sauce
1 tablespoon chopped fresh ginger
1 ¼ cups dry vermouth
2 tablespoons cornstarch
1. In a 5- to 6-quart pan, mix cornstarch with a little of the broth. Then add remaining broth, vermouth, soy sauce, ginger, lemon peel, lemon juice, and thyme.
2. Stirring often, bring the broth mixture to a boil over high heat. Add crab, reduce heat, and simmer, continuing to stir often, until crab is hot, about 5 minutes. Sprinkle with parsley.
3. Ladle crab and broth equally into wide bowls.