What dim sum dish is a deep-fried crab claw stuffed with shrimp mousse?

The dim sum dish is deep-fried crab claws, also called stuffed crab claws.

The dish uses a cooked crab claw as its centerpiece, with the exposed claw providing both flavor and a distinctive handle-like shape. Shrimp mousse or shrimp paste is molded around the claw, then the preparation is coated with breadcrumbs or another crisp coating and deep-fried until golden.

In Cantonese, the dish is commonly associated with the name yeung hai kim, written 釀蟹鉗. The Chinese character 釀 means “stuffed” or “filled,” describing the shrimp mixture wrapped around the crab claw. Despite the English name, the shrimp component is often substantial, and the result is closer to a seafood croquette built around a real claw than to a crab cake.

Crab rangoon is a different dish: it is usually a fried wonton filled with crab and cream cheese. Soft-shell crab is also unrelated, since it uses an entire soft-shelled crab rather than a claw surrounded by shrimp mousse.