| Yield | 4 |
|---|---|
| Recipes | Crab |
| Yield | 4 |
|---|---|
| Recipes | Crab |
Sauteed Soft-Shelled Crabs with Ginger Carrot Broth
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
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.