Sauteed Soft-Shelled Crabs with Ginger Carrot Broth

Name: Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, peeled and chopped; 1 knob of ginger, peeled and chopped; 1 1/2 quarts of chicken stock; 2 cups Wondra flour for dredging; 1 tablespoon Old Bay seasoning; 1/4 cup cornmeal; 2 cups milk; 8 soft shell crabs, cleaned; 1 lemon, halved; 10 bunches baby bok choy, washed; 1 tablespoon butter; 1/2 teaspoon chopped garlic; 1 tablespoon canola oil for sauteeing

Servings: persons

4 carrots, peeled and chopped
1 knob of ginger, peeled and chopped
1 1/2 quarts of chicken stock
2 cups Wondra flour for dredging
1 tablespoon Old Bay seasoning
1/4 cup cornmeal
2 cups milk
8 soft shell crabs, cleaned
1 lemon, halved
10 bunches baby bok choy, washed
1 tablespoon butter
1/2 teaspoon chopped garlic
1 tablespoon canola oil for sauteeing

1
In a sauce pan add carrots, ginger and chicken stock and cook for 45 minutes or until carrots are very soft.
2
Puree mixture in a blender and strain through a fine strainer and reserve.
3
Mix together flour, cornmeal and old bay seasoning and set aside.
4
Dredge soft shells in milk and then in the flour mixture.
5
Heat a saute pan with oil until the pan is smoking and saute the crabs until golden brown on each side.
6
Splash with a squeeze of lemon juice and drain on a paper towel.
7
Saute baby bok choy in a hot pan with the garlic and butter until wilted.
8
Serve the soft shells on a bed of the bok choy and spoon the puree sauce around.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 carrots, peeled and chopped, 1 knob of ginger, peeled and chopped, 1 1/2 quarts of chicken stock, 2 cups Wondra flour for dredging, and more.

Yes, Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions