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