Crab Claw Appetizers

Submitted by Diana Adcock

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

 

• Ready In: 25mins
• Ingredients: 14
• 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.