STUFFED CRAB CLAWS Recipe

Name: STUFFED CRAB CLAWS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

1
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.
2
Form the shrimp paste into 10 oval shaped balls.
3
Open one end of the ball to stuff in the crab claw.
4
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.
5
Roll the stuffed shrimp ball in the bread crumbs.
6
Deep fry in 350 degree oil for 5 minutes or until golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound shrimp, shelled, deveined, and chopped, 5 ounces bamboo shoots, chopped, 1 teaspoon salt, 1 teaspoon chicken bouillon powder, and more.

Yes, STUFFED CRAB CLAWS falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

STUFFED CRAB CLAWS

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