| 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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