The sweet and tender taste of crab meat is such a treat and fixing fried crab claws still offers that same great taste, if not better. The crab stays nice and soft and flaky inside the crust but outside is a yummy southern fried coating that, when dipped in your favorite sauce, gives your taste buds a flavor sensation they'll never forget.
Also known as crab fingers, these delicious little finger food treats are typically served up as the perfect appetizer in most New Orleans seafood restaurants. You'll sometimes find them on a seafood platter too.
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There's a busy time of year for the Blue Crabs we get around here (south Louisiana) and that is late spring through early fall. Not that you can't find crabs outside of that time, which is why crab-season is year round in Lousiana, but you will find them in more abundance in the summer.
I decided I was going to post this recipe when I shared my Stuffed Crab recipe earlier on this site, and if you really like crab dishes I also have the best Corn and Crab Bisque recipe you'll ever try.
Groceries you'll need: Ingredients
- Eggs
- Milk
- Garlic powder
- Onion powder
- Creole seasoning
- Cornmeal, white stoneground
- All purpose flour
- Cornstarch
- Hot sauce
- Crab Claws / crab fingers (fresh or frozen)
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Heat the oil over a medium heat. In a mixing bowl, mix the milk, eggs, onion powder, garlic powder, Creole seasoning and hot sauce and mix well with a whisk.
- Step 2: In a separate mixing bowl mix the flour, cornstarch, cornmeal and Creole seasoning.
- Step 3: Dip each crab claw into the egg wash mixture.
- Step 4: Then drop into the flour mixture to coat well.
- Step 5: Once the grease has reached 350°F drop the crab claws into the hot oil and move around a little. Fry until golden brown, about 2-3 minutes.
- Step 6: Remove using a frying spatula and place on plate lined with paper towels. Serve with a delicious dip of your choice. I recommend a good Remoulade Sauce, or a Mustard Cream Sauce. Or even a cocktail sauce works.
Hint: It may seem like the fried crab claws are not quite brown enough and you want them darker - but trust me, they'll get a little darker even after you take them out of the hot oil, so golden brown is the color you want to aim for.
Recipe variations and substitute ideas
- Spicy - if you like your fried food a little spicier, feel free to add more hot sauce to the egg wash. You could also add some cayenne pepper to the crumbs if you choose.
- Stuffed Crab Claws - you can take fresh crab claws and mix a 'stuffing' mixture to wrap around the crab meat before you bread it. You could try crab meat, shrimp, green onions, etc.
- Air fried - you could use an air fryer - just be sure to spray the coated crab claws with cooking spray before hand so they can get crispy. Set your air fryer to 390°F and cook for about 12 minutes.
- Oven Baked - place a cooling rack on an oven tray so that the claws are lifted off the tray. Spray with cooking spray and bake at 400° for 10 minutes.
- Lemon Juice - Sprinkle with some lemon juice after, if you prefer.
- Salt and Black Pepper - If you prefer this classic seasoning instead of the Creole Seasoning, go ahead.
- Gluten free - Replace the plain flour mixture with fish fry. Add some almond flour to thin out the mixture.
- Cajun Seasoning Blend - instead of the Creole seasoning.
- Crab - snow crab claws or jonah crab claws might be a little big for this recipe - I have never tried this. These gourmet crab claws are flash-frozen and can be shipped if you can't get them locally.
See this Seafood Gumbo recipe on my website, for even more crab filled deliciousness!
Other crab recipes I think you'll love
Seafood Sauce Recipe
I have a really great dipping sauce that I use for all my seafood (yes, even my boiled crawfish!)
I recommend you use this sauce alongside your fried crab claws. Or, you could also try this homemade Remoulade Sauce.
Necessary gear: Equipment
I used a Dutch Oven pot to fry these claws. It is great for holding an even temperature or any heavy bottom saucepan, but feel free to use your favorite fryer. I have some affiliate links to the equipment I used down in the recipe card below.
How to store leftovers
Once they have completely cooled, if you have some left (I'm betting you won't)... but if you do, they'll need to be stored in an airtight container in the refrigerator, for up to 3 days.
Mel's kitchen notes
If you are lucky enough to have a crab boil (one of my kid's favorite things to do) reserve some of the claws from that. They'll be full of flavor from the spices used to boil them and will make delicious fried crab claws! You could peel them and pop them into a resealable bag, to freeze and pull out when you want to fry them.
Frequently asked questions: FAQ's
Crab meat has a delicious sweet flavor, like a cross between lobster and shrimp. The texture is soft and flaky - then being coated in a southern fried crust - it's a combination of flavors and textures that really compliment each other well.
Once peeled, they should be coated in a crumb of some sort and then dropped in hot oil (350°F) for just 3 minutes. That's it. Serve them with your favorite dip.
At 390° they'll need about 12 minutes. Don't forget to spray with cooking spray.
If you like crabs you should try my Cajun Crabs recipe - talk about the perfect Crab Boil! Check out the recipe here.
If you’ve tried this Fried Crab Claws recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Fried Crab Claws
Video
Ingredients
- 2 Each Large Eggs
- ⅓ Cup Whole Milk
- 2 teaspoons Hot Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Creole Seasoning divided
- ½ Cup All Purpose Flour
- ¼ Cup Cornstarch
- ½ Cup Cornmeal white stoneground
- 8 Ounces Crab Claws or cocktail crab fingers
- Vegetable Oil
Instructions
- Heat oil over medium-high heat in a heavy skillet or large pot and bring it to 350°F.Vegetable Oil
- Add the eggs, milk, hot sauce, garlic powder, onion powder and 1 teaspoon of the Creole seasoning to a small mixing bowl, and whisk well to combine.2 Each Large Eggs, ⅓ Cup Whole Milk, 2 teaspoons Hot Sauce, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Creole Seasoning
- Add the flour, cornmeal, corn starch and other 1 teaspoon of Creole seasoning to another large mixing bowl and mix well.2 teaspoons Creole Seasoning, ½ Cup All Purpose Flour, ¼ Cup Cornstarch, ½ Cup Cornmeal
- Take the crab claws and dip into the egg mixture (egg wash).8 Ounces Crab Claws
- Dip into the flour mixture to coat well and put onto a plate until they're all coated.
- Once the vegetable oil has reached 350°F on a frying thermometer drop the crab claws in. Move them around a little with your slotted spoon so they don't stick together. Remove after about 3 minutes. They'll be a nice golden brown in color.
- Allow to drain on a plate lined with paper towels then serve with your favorite dip/ cocktail sauce.
Notes
Nutrition
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This post was originally published on November 04, 2021.
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