Sauteed Soft-shelled Crabs With Ginger Carrot Broth Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Carrots, peeled and chopped
1 Knob: of ginger, peeled and
Chopped,
1 1/2 quart: Chicken stock,
2 cup: Wondra flour for dredging,
1 tbsp: Old Bay seasoning,
1/4 cup: Cornmeal,
2 cup: Milk,
8: Soft shell crabs, cleaned
1: Lemon, halved
10 bunch: Baby bok choy, washed
1 tbsp: Butter,
1/2 tsp: Chopped garlic,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
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