A delicious southern appetizer from New Orleans - soft and sweet crab claw meat with a southern style crust make for a treat you'll come back for!

Crab Claws

Vegetable Oil







Add eggs, milk, seasonings and hot sauce to a mixing bowl.

In another bowl add the flour, cornmeal, cornstarch and seasonings and mix well.

Dip the crab claws into the egg wash to totally coat.

Then immediately pass through the flour mixture to totally coat 

Drop into hot oil (350°F) for a few minutes until golden brown.

Remove and drain on paper towels.  Serve with your favorite dip.

My favorite is a good Remoulade Sauce.  Super simple to make at home and totally impresses everyone!

More CRAb recipes

Corn and Crab Bisque

Stuffed Crab