| 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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