Sauteed Soft-Shelled Crabs With Ginger Carrot Broth
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Sauteed Soft-Shelled Crabs With Ginger Carrot Broth
  Ginger    Carrots  
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23158. Report a problem with this recipe.
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      Title: Sauteed soft-shelled crabs with ginger carrot broth
 Categories: 
      Yield: 4 Servings
 
      4    Carrots, peeled and chopped
      1    Knob of 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
 
  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.
  




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Recipe ID 23158 (Apr 03, 2005)

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