Sauteed soft-shelled crabs with ginger carrot broth
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Carrots, peeled and chopped | |
| 1 | Knob of 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 | Soft shell crabs, cleaned | |
| 1 | Lemon, halved | |
| 10 | bunches | Baby bok choy, washed |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Chopped garlic |
| 1 | tablespoon | Canola 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