Crispy Fried Crab Claws
A classic Cantonese specialty: crab claws coated in a light batter and deep-fried until golden and crisp, filled with tender, aromatic stuffing.
Ingredients
Whole crab (slaughtered to obtain the claws; blanch in boiling water for about 10 minutes until just cooked, then take the front segments)
6 (1800 g)
Crab meat (remove the meat and mix evenly with the shrimp paste)
50 g
Shrimp paste (mix evenly with the crab meat and stuff onto the fan bones)
100 g
Crispy batter
100 g
Peanut oil (for frying)
1000 g
Instructions
1
Preparing the Crab Claws
Slaughter the crab to obtain the claws and blanch in boiling water for about 10 minutes until just cooked. Take the front segments and lightly tap the claw shells with a knife, then remove the meat while keeping the shell tip and the inner fan bones intact. Mix the shrimp paste evenly with the crab meat and stuff it onto the fan bones (about 12.5 g per claw), restoring the original shape of the crab claws. Arrange on a plate, place in a steamer and steam over high heat for about 3 minutes until cooked through, then remove.
2
Frying the Crab Claws
Heat a wok over medium heat, add the peanut oil and heat to about 70% hot (roughly 175 °C / 350 °F), then remove from the heat. Holding the tip of each claw shell, coat it with the crispy batter and carefully drop each one vertically into the oil. Return the wok to the burner and fry until light golden and crisp. Remove, arrange on a plate in a circle with the claw tips pointing toward the rim of the plate, and serve.
