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Receta Sauteed Soft Shelled Crabs With Ginger Carrot Broth And Bokchoy
by Global Cookbook

Sauteed Soft Shelled Crabs With Ginger Carrot Broth And Bokchoy
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Ingredientes

  • 4 x Carrots, peeled and minced
  • 1 knob ginger, peeled and minced
  • 1 1/2 quart Chicken stock
  • 2 c. Wondra flour, for dredging
  • 1 Tbsp. Old Bay seasoning
  • 1/4 c. Cornmeal
  • 2 c. Lowfat milk
  • 8 x Soft shell crabs, cleaned
  • 1 x Lemon, halved
  • 10 bn Baby bok choy, washed
  • 1 Tbsp. Butter
  • 1/2 tsp Minced garlic
  • 1 Tbsp. Canola oil, for sauteeing

Direcciones

  1. In a sauce pan add in carrots, ginger and chicken stock and cook for 45 min or possibly till carrots are very soft. Puree mix 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 lowfat milk and then in the flour mix. Heat a saute/fry pan with oil till the pan is smoking and saute/fry the crabs till golden on each side. Splash with a squeeze of lemon juice and drain on a paper towel. Saute/fry baby bok choy in a warm pan with the garlic and butter till wilted. Serve the soft shells on a bed of the bok choy and spoon the puree sauce around.