Sauteed Soft-Shelled Crabs With Ginger Carrot Broth
Description
This International soup features Carrots, peeled and chopped, Of ginger, peeled and. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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add carrots, ginger and chicken stock and
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cook for 45 minutes or until carrots are very soft.
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Puree mixture in a blender and strain through a fine strainer and reserve.
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Mix together flour, cornmeal and old bay seasoning and set aside.
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Dredge soft shells in milk and then in the flour mixture.
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Heat a saute pan with oil until the pan is smoking and saute the crabs until golden brown on each side.
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Splash with a squeeze of lemon juice and drain on a paper towel.
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Saute baby bok choy in a hot pan with the garlic and butter until wilted.
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Serve the soft shells on a bed of the bok choy and spoon the puree sauce around.
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CHEF DU JOUR HERB WILSON SHOW
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 41.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 69.0mg3%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 2.8g12%
- Sugars 4.7g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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