Sauteed Soft Shelled Crabs With Ginger Carrot Broth And Baby Bok Choy Recipes
GINGER SOFT-SHELL CRABS
Make and share this Ginger Soft-Shell Crabs recipe from Food.com.
Provided by JackieOhNo
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.
- Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.
- Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.
- Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.
Nutrition Facts : Calories 522.8, Fat 42.3, SaturatedFat 7.2, Cholesterol 32.8, Sodium 1610.6, Carbohydrate 21, Fiber 1, Sugar 0.8, Protein 13.2
SAUTEED SOFT-SHELLED CRABS WITH GINGER CARROT BROTH AND BABY BOK CHOY
Steps:
- 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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