Recipe Details

Need a new appetizer for a seasonal menu, but feeling in a pinch to get it on your menu in time? Pick San Diego Chef Mikel Anthony’s inspired savory crab lollipops this year! Made from a deep-fried puree of shrimp, soy sauce, egg and cooking cream, these pops are covered in a Thai Kitchen Coconut Milk and Red Curry Paste sauce, perfect for any sunny day or sunset dinner. 

For the Red Curry Cocktail Sauce:

  1. In a small sauce pan, bring coconut milk to a boil. Whisk in remaining ingredients.
  2. Reduce heat and simmer until sauce has reduced by half. Cool and hold for service.

For the Crab Lollipops:

  1. Preheat fryer to 350°F.
  2. Place shrimp, soy sauce, chili sauce, garlic, ginger, egg and heavy cream into a food processor and blend until pureed.
  3. Remove into a medium bowl and incorporate 2 cups of bread crumbs. Cover and refrigerate 30 minutes.
  4. Place remaining panko bread crumbs in a small bowl.
  5. Divide shrimp mixture into 12 equal portions.
  6. Wrap each portion around the de-shelled snow crab claw so that the pincher portion is exposed.
  7. Roll lollipop in bread crumbs so it is evenly coated. Repeat with remaining crab claws.
  8. Fry lollipops until golden brown.

For Plating & Serving:

  1. To plate, spread sauce on desired plate. Serve 3 lollipops per plate.


These crab lollipops would serve well on a buffet, family style or as passed hors d'oeuvres.