Try this Sauteed Soft-Shelled Crabs W Ginger Carrot Broth and Bokchoy recipe, or contribute your own.
Suggest a better descriptionIn 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 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (758g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 313 | ||
Calories from Fat: 110 (35%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.2g | 16 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 31.7mg | 10 % | |
Sodium 1063.1mg | 37 % | |
Potassium 815.1mg | 21 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 29.4g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.