These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture.
Put all ingredients except breadcrumbs in a processor, pulse until combined but not too fine.
Divide the farce meat into six portions to prepare for assembly. Wet one hand, then gently wrap the farce meat around the claw, but keep the pincers uncovered. Then close your palm, pressing the paste to the claw to encase the fleshy portion. Smooth the surface over and dredge with breadcrumbs.
Deep-fry all the four claws in hot oil until cooked. Cool on a paper towel and serve warm.