Sauteed soft-shelled crabs w ginger carrot broth and bokchoy

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

Similar recipes