Stuffed Crab Claws Recipes

FRIED 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.

STUFFED CRAB CLAWS

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.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

MARINATED CRAB CLAWS

Steps:

• In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
• Serve chilled.

COPELAND'S OF NEW ORLEANS' STUFFED CRAB RECIPE

Steps:

• Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.