Sauteed soft-shelled crabs w ginger carrot broth and bokchoy

4 Servings

Ingredients

QuantityIngredient
4Carrots; peeled and chopped
1Knob ginger; peeled and chopped
quartChicken stock
2cupsWondra flour; for dredging
1tablespoonOld Bay seasoning
¼cupCornmeal
2cupsMilk
8Soft shell crabs; cleaned
1Lemon; halved
10bunchesBaby bok choy; washed
1tablespoonButter
½teaspoonChopped garlic
1tablespoonCanola oil; for sauteeing

Directions

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