Sauteed Soft-Shelled Crabs With Ginger Carrot Broth And Baby Bok Choy

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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

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