Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

4 carrots, peeled and chopped

1 knob of ginger, peeled and chopped

1 1/2 quarts of chicken stock

2 cups wondra flour for dredging

1 tablespoon old bay seasoning

1/4 cup cornmeal

2 cups milk

8 soft shell crabs, cleaned

1 lemon, halved

10 bunches baby bok choy, washed

1 tablespoon butter

1/2 teaspoon chopped garlic

1 tablespoon canola oil for sauteeing

Directions:

1. 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.

By RecipeOfHealth.com