Crab Claw Appetizers

Ingredients:

• Two (2) teaspoons of cornstarch  
• Six (6) green onions  
• One (1) egg white  
• One half (1/2) teaspoon of sesame oil  
• One fourth (1/4) teaspoon of pepper  
• One fourth (1/4) teaspoon of grated ginger  
• One fourth (1/4) pound sole fillet, boneless  
• Vegetable oil  
• Fourteen (14) pieces of crab claws  
• One (1) teaspoon of sherry wine (optional)  

Lime Sauce Ingredients:

• Four (4) teaspoons of lime juice  
• Four (4) teaspoons of soy sauce  
• One jalapeno  

Preparation: 

1. Prepare the ingredients. Cut away the shell of the crab claws but leave the pincers on. Grate the ginger.  
2. Take a blender or a food processor and put together the egg white, fish, onion, sherry, sesame oil and ginger until it turns smooth with as little chunks as possible.  
3. Place equal amounts of puree over the crab meat.  
4. Heat some oil in a pan and put in the crab meat. Cook in medium to high temperatures. You’ll know it is cooked when it has turned golden brown. That will take about four to five minutes.  
5. Place the cooked crab meat on plates with paper towels on top to take out any excess oil from the meat  
6. Mix together the lime, jalapeno and soy sauce to create the dip.  

This dish serves around seven people with one person getting two pincers each. 

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