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

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