Stuffed crab claws are popular in Chinese restaurants both at dinner and for Dim Sum.

Any type of crabmeat can be used, but the traditional Chinese recipe usually calls for fresh water crabs that are hard to find in our markets. You can substitute frozen Dungeness crab claws. Just save the pointy part of the claw because that serves as your handle for eating these sweet little treats.

Crab Claws
12 fresh or frozen cooked crab claws
½ cup flour
4 cups oil for deep-frying

Stuffing
8oz. medium-size, raw prawns, peeled, deveined and roughly chopped
8oz. whitefish filets, roughly chopped (use a medium-firm flesh fish like monkfish or orange roughy)
2 tsp. chopped cilantro
2cm piece of ginger, grated
1 green onion, finely chopped
1/2 large red chili, de seeded and finely chopped
1/2 tsp. granulated sugar
Salt and fresh ground black pepper to taste
1 egg white
1 tsp. sesame oil

Bottled plum sauce

Shell the crab claws carefully, leaving just the single pincer shell on.

Place all the stuffing ingredients except the sesame oil in a food processor and blend to smooth firm puree. Remove the stuffing from the food processor and place in a bowl. Stir the sesame oil into the stuffing until combined.

Cover the stuffing and refrigerate until ready to use. Oil a large plate with a vegetable oil. Pour some cold water in another small bowl.

Spoon the flour on a plate.

Coat the crab claw meat in the flour. Wet your hands in the cold water, then holding each claw with one hand, coat the claw meat generously with the stuffing, pressing it on firmly up to the pincer shell.

Place each stuffed crab claw on the oiled plate.

Cover the crab claws and place the plate in the refrigerator for at least 30 minutes before cooking to allow the stuffing to set up.

Heat the oil in a heavy, deep stockpot to 375º.

Place 2-3 crab claws in the oil at a time until they are crisp and golden brown, about 5 minutes.

Remove the crab claws from the oil and drain on paper towels.

Serve the crab claws warm with a with sweet chilli or plum sauce. If you wish you can serve it with my "Spicy Crab and Papaya Salad" for a special starter or light main course.