Crab Vermouth

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.