Yung Hai Kim

Stuffed Crab Claws

Preparation info

  • Difficulty


  • 12 to 14


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

Although these are called “stuffed” crab claws, they are actually croquettes molded around the outside of the crab claws. The crab claws can be purchased at any fish market.


  • 1 Basic Shrimp Filling recipe
  • 12-14 crab (medium hard-shelled) claws
  • 4 tablespoons plus ¾ cup tapioca flour for dusting
  • 5 cups peanut oil


  1. Prepare Basic Shrimp Filling and make sure it is completely chilled.

  2. Steam the crab claws for 10 to 12 minutes and set aside.

  3. Sprinkle the surfaces of 2 cookie sheets or baking pans with the 4 tablespoons of tapioca flour, covering completely. In a shallow dish, place ¾ cup of tapioca flour.

  4. Take a handful of the filling and, with an opening-closing motion of the hand, smooth the filling into a ball. Then make a fist and remove excess filling as it comes through hand on the thumb side. Each ball should be about 2 inches in diameter. Place the balls on a floured cookie sheet or pan.

  5. Press a crab claw, meat side down, into the center of each ball of filling. Coat hands with tapioca flour from bowl; lift crab claw and filling from the sheet with both hands. Pack filling gently around claw, dusting with tapioca flour as you do so. Gently pack filling against claw with one hand, turning it with the other. Seal the filling around the claw with the pinky finger. Continue this until a smooth, croquette-shaped covering is achieved. Place the claws on another cookie sheet or pan. Repeat until all claws are coated.

  6. Heat peanut oil in wok to 350° to 375°F. Place 2 to 3 crab claws in the oil at a time and fry until golden brown. Drain and serve immediately.

The crab claws can be frozen after frying. To reheat, either fry lightly in peanut oil or warm them in a preheated 350°F. oven until they are hot.