Crab Lollipop

Name: Crab Lollipop
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 8 pcs crab claws (large, meat extracted from 6 claws, shells of all 8 cleaned and reserved); 150 g crab meat (fresh, cleaned); 2 pcs potato (medium, boiled and mashed); 1 pcs onion (small, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp lime juice; 1 pinch black pepper; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch salt (for filling); 0.5 cup all-purpose flour; 0.25 cup cornstarch; 1 cup breadcrumbs; 2 pcs egg (beaten); 0.5 cup water (for slurry); 3 cup oil for deep frying

RATING

4.4/5(28)

TASTE SCORE

9/10

Crispy, golden crab claws transformed into meaty lollipops with a zesty Indo-Chinese twist. Sweet crab meat is mixed with mashed potatoes, ginger, garlic, and green chilies, then molded onto cleaned claw shells and deep-fried to perfection. A party starter that delivers a satisfying crunch with every bite.

PREP

30m

COOK

20m

SERVES

2 PIECES

593 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the crab claws.
1.Clean all 8 crab claws thoroughly under running water and pat dry.
2.Carefully extract the meat from 6 claws, keeping it as intact as possible.
3.Reserve the 2 intact claws for presentation, setting aside their meat for the filling.
4.Clean and dry the hollow claw shells — these will be the 'lollipop sticks'.
TIPTap the claw gently with the back of a knife to crack the shell cleanly without breaking the tip.
mix · ~5 min
Make the crab filling.
1.Combine the extracted crab meat, boiled mashed potatoes, and the raw crab meat in a mixing bowl.
2.Add chopped onion, minced garlic, grated ginger, green chili, and chopped coriander leaves.
3.Season with lime juice, black pepper, red chili powder, garam masala, and salt.
4.Mix everything well with your hands until a firm, cohesive mixture forms.
TIPSqueeze out any excess water from the crab meat so the filling doesn't become soggy.
prep · ~8 min
Shape the lollipops.
1.Divide the crab-potato mixture into 8 equal portions.
2.Take each portion and mold it tightly around the tip of a cleaned crab claw shell, forming a round or oval lollipop shape.
3.Press firmly so the mixture adheres well and covers about two-thirds of the claw shell.
prep · ~2 min
Set up the breading station.
1.In one bowl, mix all-purpose flour, cornstarch, and water into a smooth, lump-free batter.
2.In a second bowl, pour the beaten eggs.
3.Spread breadcrumbs on a flat plate.
fry · ~8 min
Coat and deep-fry the crab lollipops.
1.Heat oil in a deep frying pan over medium-high heat until it reaches 350°F.
2.Dip each lollipop first in the flour batter, letting excess drip off.
3.Next, coat it with beaten egg, then roll generously in breadcrumbs.
4.Gently slide 3-4 lollipops into the hot oil and fry for 3-4 minutes until golden brown and crisp.
5.Remove with a slotted spoon and drain on paper towels.
TIPKeep the heat at medium — high heat will brown the breadcrumbs before the filling cooks through.
serve
Serve the Crab Lollipops hot.
Arrange the fried lollipops claw-side up on a platter. Serve immediately with sweet chili sauce or schezwan sauce for dipping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the crab filling is tightly packed around the claw shell to prevent it from falling off during frying.
2
Chill the shaped lollipops for 15 minutes before breading — this helps the coating stick better.
3
Use a thermometer to keep frying oil at a steady 350°F for even cooking and a crispy crust.
4
Tap the claw shell gently with a knife to crack it cleanly, making meat extraction easier.
5
Make the filling a day ahead and refrigerate to save time on party day.
6
Fry in small batches to avoid dropping the oil temperature and ending up with greasy lollipops.

RECIPE VARIATIONS

Adapt it for your goals.

spicy schezwan

Spicy schezwan

Add 1 teaspoon of schezwan sauce and 1/2 teaspoon of red chili flakes to the filling for a fiery Indo-Chinese kick that heat-lovers will crave.

air fryer

Air-fryer

Lightly spray the breaded lollipops with oil and air-fry at 380°F for 10-12 minutes, flipping halfway. A lower-oil alternative for health-conscious cooks.

shrimp lollipop