Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Carrots; peeled and chopped |
1 \N | Knob ginger; peeled and chopped |
1½ quart | Chicken stock |
2 cups | Wondra flour; for dredging |
1 tablespoon | Old Bay seasoning |
¼ cup | Cornmeal |
2 cups | Milk |
8 \N | Soft shell crabs; cleaned |
1 \N | Lemon; halved |
10 bunches | Baby bok choy; washed |
1 tablespoon | Butter |
½ teaspoon | Chopped garlic |
1 tablespoon | Canola oil; for sauteeing |
In a sauce pan add carrots, ginger and chicken stock and cook for 45 minutes or until carrots are very soft. Puree mixture in a blender and strain through a fine strainer and reserve. Mix together flour, cornmeal and old bay seasoning and set aside. Dredge soft shells in milk and then in the flour mixture. Heat a saute pan with oil until the pan is smoking and saute the crabs until golden brown on each side. Splash with a squeeze of lemon juice and drain on a paper towel. Saute baby bok choy in a hot pan with the garlic and butter until wilted. Serve the soft shells on a bed of the bok choy and spoon the puree sauce around.
CHEF DU JOUR HERB WILSON SHOW #DJ9421 Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997