1/2 cup butter
1 cup dry vermouth
1 can chicken broth
2 tablespoons chopped parsley
2 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon granulated sugar
2 crabs, cooked, cleaned and cracked
1/4 cup dry vermouth

Melt butter in pan. Stir in the 1 cup dry vermouth and the chicken broth. Add parsley, garlic, soy sauce, lemon juice and sugar. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Add crabs. Cover and simmer until heated through. Pour additional 1/4 cup dry vermouth over crab. If thicker sauce is desired, blend 2 tablespoons cornstarch into butter.

Serve with crusty French bread, followed by cheese and fruit.