Spicy Wildcat Claws Recipes

STUFFED CRAB CLAWS

Stuffed Crab Claws image

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 11

Ingredients

1 pound shrimp, shelled, deveined, and chopped
5 ounces bamboo shoots, chopped
1 teaspoon salt
1 teaspoon chicken bouillon powder
1 teaspoon sugar
2 1/2 teaspoons sesame oil
1/2 teaspoon pepper
8 teaspoons cornstarch
10 cocktail crab claws
3/4 cup bread crumbs
6 cups frying oil

Steps:

In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
Roll the stuffed shrimp ball in the bread crumbs.
Deep fry in 350 degree oil for 5 minutes or until golden brown.

FRIED CRAB CLAWS

Fried Crab Claws image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 pounds pure lard
1 pound corn flour
1/8 cup ground black pepper
1/8 cup salt
3 eggs
2 cups whole milk
1/2 pound crab claws

Steps:

Melt lard in a pot and heat until hot. Stir together corn flour, pepper and salt in a bowl; beat together eggs and milk in a bowl until blended. Add crab claws to egg wash, then transfer to the flour. Quickly add crab claws to the lard and stir to separate the claws. Fry until golden brown, then remove and let sit for 1 minute.

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