Fried Crab Claws
A delicious appetizer found in a lot of restaurants in and around New Orleans. Crab claws coated in flour and fried until golden brown are so soft, delicate and sweet and perfect dipped in a favorite sauce.
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
If you don't have a thermometer for your grease you can use an old trick I was taught. Dip the handle end of a wooden spoon into the hot oil, if it bubbles/fizzes around the wood then it has reached 350°F.
If you have an electric deep fryer (maybe a fry daddy or a fry baby just be sure to follow the manufacturer's directions) then this will be easier for you to maintain the right temp.
If you don't have the crabs yourself at home you can buy the cocktail crab fingers from your local deli, or seafood market already peeled for you.
If you can't get the white stoneground cornmeal you can use the yellow corn flour. I just find that the stoneground white stuff is so much better.
If you really feel like cheating you could use fish fry - it's good enough and you won't need to add anything, but maybe a little flour.
Pat the crab claws down with paper towels to get rid of any excess liquid.
You'll need approximately 2 inches of oil to fry.
Use this Seafood Sauce recipe to have alongside your crab claws!
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Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 34g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 150mg | Sodium: 818mg | Fiber: 2g | Sugar: 1g
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