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CATEGORY CUISINE TAG YIELD
Meats, Dairy 4 Servings

INGREDIENTS

4 Carrots; peeled and chopped
1 Knob ginger; peeled and chopped
1 1/2 qt Chicken stock
2 c Wondra flour; for dredging
1 tb Old Bay seasoning
1/4 c Cornmeal
2 c Milk
8 Soft shell crabs; cleaned
1 Lemon; halved
10 bn Baby bok choy; washed
1 tb Butter
1/2 ts Chopped garlic
1 tb Canola oil; for sauteeing

INSTRUCTIONS

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 MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997

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