Total Time
25mins
Prep 20 mins
Cook 5 mins

The original recipe recomended 1 or 2 per person. Good Luck!

Ingredients Nutrition

  • 1 egg white
  • 6 green onions (, green and all)
  • 2 teaspoons cornstarch
  • 14 teaspoon pepper
  • 12 teaspoon sesame oil
  • 1 teaspoon fresh, grated ginger
  • 1 teaspoon sherry wine (optional)
  • 14 lb boneless sole fillet
  • 14 lb crabmeat, picked over
  • 14 crab claws, cooked with pincers intact,shell cut away to expose meat
  • vegetable oil
  • Lime Sauce

  • 4 teaspoons lime juice
  • 4 teaspoons soy sauce
  • 1 jalapeno

Directions

  1. In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
  2. Spoon into a bowl and add the crab.
  3. With a spoon spread an equal portion of puree over the meat on each claw.
  4. Set aside.
  5. Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
  6. Drain on paper towels.
  7. Serve when you can handle pincers, or chill overnight and reheat in oven.
  8. Whisk together lime, soy sauce and jalapeno to dip claws in.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a