Sauteed Soft-Shelled Crabs W Ginger Carrot Broth and Bokchoy
| Yield: | 4 Servings |
| Categories: |
| 4 | Carrots; peeled and chopped | |
| 1 | Knob 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 |
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