I had a container of handpicked Gulf crabmeat in my freezer, but this recipe would be great with shrimp or crawfish. A half pound of crab works fine in this recipe, but feel free to add more crab if you like. Be sure to use fresh herbs rather than dried. The dry vermouth or white wine is optional, but it does add a fragrant flavor that compliments the crab in this dish. Give it a try.