Crab Claw Appetizers

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

• Ready In: 25 mins
• Serves: 7

Ingredients

• 1  egg white
• 6  green onions (, green and all)
• 2  teaspoons cornstarch
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon  sesame oil
• 1  teaspoon  fresh, grated ginger
• 1  teaspoon sherry wine (optional)
• 1⁄4 lb  boneless sole fillet
• 1⁄4 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.