Crab Claw Appetizers
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).