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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:
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Prepare the ingredients. Cut away the
shell of the crab claws but leave the pincers on. Grate the
ginger.
-
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.
-
Place equal amounts of puree over the
crab meat.
-
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.
-
Place the cooked crab meat on plates
with paper towels on top to take out any excess oil from the
meat
-
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.
More Crab Recipes
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