Stuffed crab claws are popular in Chinese restaurants all over the world. The claws of the crab are covered in a prawn and fish stuffing, that adds depth and flavour to the already tasty crab meat. You can prepare the crab claws in advance (before you cook them) but cook them at the very last minute.
My fish monger along with many others, sells the crab claws attached to the leg. I use the leg meat in this dish to make a yummy "Spicy Crab and Papaya Salad" which I serve with the crab claws to create a really impressive starter.