Crab Claw Appetizers

1

In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.

2

Spoon into a bowl and add the crab.

3

With a spoon spread an equal portion of puree over the meat on each claw.

4

Set aside.

5

Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.

6

Drain on paper towels.

7

Serve when you can handle pincers, or chill overnight and reheat in oven.

8

Whisk together lime, soy sauce and jalapeno to dip claws in.