Recipe - Sauteed Soft-Shelled Crabs W Ginger Carrot Broth And Bokchoy

4 Carrots; peeled and chopped
1 Knob ginger; peeled and
chopped
1 One half qt Chicken stock
2 cup Wondra flour; for dredging
1 tablespoon Old Bay seasoning
One fourth cup Cornmeal
2 cup Milk
8 Soft shell crabs; cleaned
1 Lemon; halved
10 bn Baby bok choy; washed
1 tablespoon Butter
One half 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 MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997