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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 7 |
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The original recipe recomended 1 or 2 per person. Good Luck! 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 |
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.
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