Ingredients Jump to Instructions ↓

  1. 4 carrots, peeled and chopped

  2. 1 knob of ginger, peeled and chopped

  3. 1 1/2 quarts of chicken stock

  4. 2 cups Wondra flour for dredging

  5. 1 tablespoon Old Bay seasoning

  6. 1/4 cup cornmeal

  7. 2 cups milk

  8. 8 soft shell crabs, cleaned

  9. 1 lemon, halved

  10. 10 bunches baby bok choy, washed

  11. 1 tablespoon butter

  12. 1/2 teaspoon chopped garlic

  13. 1 tablespoon canola oil for sauteeing

Instructions Jump to Ingredients ↑

  1. 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.


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