Chef Robert Courser of the new Chen Chow Brasserie, 260 N. Old Woodward in downtown Birmingham, offers this refreshing seafood appetizer. He says the colorful, East-meets-West dish is just right for serving at summer patio parties.
> Shrimp and Crab Stuffed Crab Claws
4 snow crab claws (empty with tendon meat left on)
2 ounces jumbo lump crabmeat
3 jumbo black shrimp
1 medium scallion, minced
1/4 teaspoon fresh-grated ginger
1/2 teaspoon soy sauce
1 egg white beaten to stiff peaks
3 egg yolks
1 cup tempura flour
1 cup panko flakes
Mix crabmeat and shrimp with minced scallion, grated ginger, and soy sauce, and combine well. Fold in egg whites and form mixture into two 2-1/2 ounce balls. Surround the open end of the crab claws with the mixture and dust with tempura flour. Coat with the egg wash and dredge through the panko flakes. Fry for three to four minutes at 350 degrees until deep golden color. Serves 4.