Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

CHEF DU JOUR HERB WILSON SHOW #DJ9421

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