Crab Claw Appetizers

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READY IN: 25mins
SERVES: 7
UNITS: US

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
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DIRECTIONS

  • In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
  • Spoon into a bowl and add the crab.
  • With a spoon spread an equal portion of puree over the meat on each claw.
  • Set aside.
  • 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.
  • Drain on paper towels.
  • Serve when you can handle pincers, or chill overnight and reheat in oven.
  • Whisk together lime, soy sauce and jalapeno to dip claws in.
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