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

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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