Photo by Kent Wang.
This is a wonderful blue crab party food that could easily serve as an appetizer for a seafood dinner. The neat thing about blue crab claws is that they have their own “handle.” If you’ve never eaten crab claws, you just grab the pincher and munch on the bite-size portion of succulent crab meat that’s exposed. After cooking, the fried crab claws can be served with cocktail sauce, tartar sauce, or both.
Holle’s Fried Crab Claws recipe
What you’ll need:
- 1 pound blue crab claws
- 1 cup whole milk
- 2 eggs, beaten
- 1 cup all-purpose flour, plus more for dredging
- 1 cup self-rising cornmeal
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- Peanut oil for frying
Directions: Thaw crab claws completely, if frozen. Rinse in cool water and dry on paper towels.
Whisk together milk and eggs.
Blend together 1 cup flour, cornmeal, salt, and pepper and place in a container with a lid.
Place additional plain flour in a bowl.
Dust crab claws in plain flour, then dip in egg bath.
Shake claws in flour-meal mixture and fry in peanut oil that has been heated to 370-375 degrees. Don’t crowd. This is best done in a deep fryer like a Fry Daddy or another fryer with a wire basket.
When crab claws are done, they’ll float and will turn a golden brown. Since the crab meat itself is already cooked when you purchase it, the claws don’t take long to fry. You just want the batter to crisp and brown.
Dump fried crab claws on a cookie sheet lined with several layers of paper towels. Serve hot.
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