CRAB CLAW APPETIZERS

Crab Claw Appetizers image

Provided by Diana Adcock

Categories Crab

Time 25m

Yield 7 serving(s)

Number Of Ingredients 14

Previous Next

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
4 teaspoons lime juice
4 teaspoons soy sauce
1 jalapeno

Steps:

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 Facts : Calories 41.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 14.1, Sodium 385.1, Carbohydrate 2.5, Fiber 0.5, Sugar 0.5, Protein 6.2