Mock Crab Claws

Healthy and Tasty Mock Crab Claws Recipe | Made with Tofu and Vegetables

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mock Crab Claws are a delicious and unique dish that mimics the taste and texture of real crab claws. This recipe combines potatoes, walnuts, and other ingredients to create a flavorful and satisfying appetizer or main course.

History

Mock Crab Claws have been a popular dish in Chinese cuisine for many years. The combination of potatoes and walnuts creates a texture that is similar to crab meat, making it a great alternative for those who do not eat seafood.

Ingredients

300 g (1.33 cups) potatoes
38 g (2.67 tbsp) walnut
2 tsp white sesame seeds
38 g (2.67 tbsp) tang flour (wheat starch, available at Asian markets)
0.5 carrot

Batter

75 g (5.25 tbsp) flour
15 g (1 tbsp) glutinous rice flour
0.75 tsp baking powder
0.5 tsp salt
110 ml (3.75 oz, just under 0.5 cup) water
1.5 tbsp oil

Seasoning

0.5 tsp salt
1 tsp sugar
1.5 tbsp oil

Other

oil for deep-frying

How to prepare

Boil the potatoes until they are tender and mash.
Boil the walnuts in boiling salted water for 5 minutes. Drain. Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is done to remove the bitter taste from the walnuts).
Heat a wok and add oil for deep-frying. When the oil is ready, add the walnuts and deep-fry until they turn golden. Remove and allow to cool. Dice.
Toast the sesame seeds.
Rinse the carrot, peel it, and cut it into thick strips.
In a large bowl, mix together the batter ingredients. Combine the first five ingredients to form a dough-like mixture. Mix in the seasonings. Divide the dough into 10 - 12 sections. Shape each portion into the form of a crab's claw.
Heat a wok and add oil for deep-frying. When the oil is ready, dip each claw into the batter and then deep-fry until it turns a golden color. Serve hot with Worcestershire sauce or seasoned salt.

Variations

Add diced bell peppers or onions for extra flavor.
Use sweet potatoes instead of regular potatoes for a different twist.

Cooking Tips & Tricks

Make sure to boil the walnuts twice to remove any bitter taste.

- When shaping the dough into crab claws, be sure to form them into a realistic shape for presentation.

- Deep-fry the claws until they are golden brown for the perfect crispy texture.

Serving Suggestions

Serve the Mock Crab Claws hot with Worcestershire sauce or seasoned salt for dipping.

Cooking Techniques

Boil the potatoes until tender before mashing.

- Deep-fry the claws until golden brown for a crispy texture.

Ingredient Substitutions

Use almond flour instead of wheat flour for a gluten-free option.

- Substitute cashews for walnuts for a different nutty flavor.

Make Ahead Tips

Prepare the dough and shape the claws ahead of time, then deep-fry them just before serving for the best texture.

Presentation Ideas

Arrange the Mock Crab Claws on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve Mock Crab Claws with a side of steamed vegetables or a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Mock Crab Claws in an airtight container in the refrigerator. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains nuts and wheat.

Summary

Mock Crab Claws are a nutritious and flavorful dish that is high in carbohydrates and fats, making it a satisfying and filling meal.

Summary

Mock Crab Claws are a delicious and unique dish that is perfect for seafood lovers and vegetarians alike. With a crispy exterior and a flavorful filling, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend Martha at her beach house in Cape Cod. We had spent the morning combing the shore for seashells and enjoying the salty breeze off the ocean. As we walked back to the house, Martha mentioned that she had a special recipe to share with me. Intrigued, I eagerly followed her into the kitchen.

Martha rummaged through her collection of recipe cards and cookbooks until she finally found what she was looking for. With a mischievous twinkle in her eye, she handed me a faded piece of paper with handwritten instructions. "These are my famous Mock Crab Claws," she said with a grin. "You won't believe how delicious they are!"

I scanned the recipe, noting the simple ingredients and straightforward instructions. It seemed like a breeze to make, and I couldn't wait to give it a try. Martha explained that she had learned the recipe years ago from an old friend who used to work as a chef in a seafood restaurant. She had since perfected the dish, adding her own special touch to make it truly unforgettable.

As I returned home from my visit with Martha, I couldn't get the Mock Crab Claws out of my mind. I was eager to recreate the dish in my own kitchen and share it with my family. I gathered the ingredients – imitation crab meat, breadcrumbs, mayonnaise, mustard, and a few secret spices – and set to work.

The first step was to prepare the imitation crab meat. I shredded it into small pieces, mimicking the look and texture of real crab claws. I then mixed in the breadcrumbs, mayonnaise, mustard, and spices, creating a flavorful mixture that would hold together when shaped into claws. The aroma of the spices filled the kitchen, making my mouth water in anticipation.

Forming the mixture into individual claws was a delicate process, requiring patience and precision. I carefully molded each one into a realistic shape, using my fingers to shape the curves and ridges that would give them an authentic appearance. It was a labor of love, but I knew the end result would be worth it.

Once the Mock Crab Claws were shaped and arranged on a baking sheet, I popped them into the oven to bake. The scent of the spices wafted through the house, drawing my family into the kitchen with eager anticipation. As the claws cooked, they turned a golden brown and crisped up perfectly, just like the real thing.

When I finally brought the Mock Crab Claws to the table, my family's eyes widened in amazement. They looked so realistic, with their crispy exteriors and tender interiors, that they could have passed for the real deal. I watched with pride as my loved ones eagerly reached for a claw, savoring the flavors and textures that Martha's recipe had brought to life.

From that day on, Mock Crab Claws became a staple in our household. Whenever we were craving a taste of the sea, I would whip up a batch of these delightful morsels, knowing that they would never disappoint. The recipe had quickly become one of my favorites, a cherished gem in my collection of culinary treasures.

As I look back on that fateful day in Martha's beach house, I am grateful for the gift of her Mock Crab Claws recipe. It has brought joy and delight to my family and friends, becoming a beloved tradition that we continue to savor to this day. And as I pass the recipe down to future generations, I know that it will continue to bring people together, one delicious bite at a time.