Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy

  • 4 carrots, peeled and chopped
  • 1 knob of ginger, peeled and chopped
  • 1 1/2 quarts of chicken stock
  • 2 cups Wondra flour for dredging
  • 1 tablespoon Old Bay seasoning
  • 1/4 cup cornmeal
  • 2 cups milk
  • 8 soft shell crabs, cleaned
  • 1 lemon, halved
  • 10 bunches baby bok choy, washed
  • 1 tablespoon butter
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon 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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