This Easy Fried Crab Claws recipe has a sweet and tender taste. Crab meat is such a treat and fixing fried crab claws still offers that same great taste, if not better. It is also called fried crab fingers. This is a quick and easy dish. Its simple recipe features blue carb crab claws soaked in buttermilk, dredged in seasoned corn flour and deep fried until golden brown, crispy and delicious.
If you are a seafood lover, I am sure you have seen these tasty recipes then you will make it. When you have seen these tasty crustaceans on the menu at seafood restaurants or maybe even ordered them, you know how delectable they are but you might not have realized how easy they are to make.
This recipe with only a few ingredients and twenty minutes you can have a restaurant quality or main dish ready to serve your family. You serve a menu like Easy Deviled Crab, Crab Stuffed Shrimp, These seafood are perfect for serving as an appetizer or snack at a backyard barbecue or game day or even a fun evening with friends.
You serve Southern potato Salad, Southern Cheese Grits, along with my cucumber salad, house salad or Tomato salad and these homemade fried crab claws into a fantastic seafood main dish. Now for all recipe instructions for visit my page so, stay on and read this post perfect recipe details below the page.
History of recipe:
Crab claw sails were invented by the Austronesians somewhere in Island Southeast Asia by at least 2000 BCE. It is used in many traditional Austronesian cultures in Island Southeast Asia, Micronesia, Island Melanesia, Polynesia and Madagascar. It is sometimes known as the Oceanic Lateen.
The basic crab claw sail is the conversion of the upper spar into a fixed mast. In Polynesia this gave the sail more height while also making it narrower giving it a shape reminiscent of crab pincers. This was also usually accompanied by the lower spar becoming more curved.
| Preparation Time | Cook Time | Total Time |
| 10 minutes | 10 minutes | 20 minutes |
Recipe Ingredients –
This recipe make for a few ingredients these are –
Crab claws – Crab Claws are fully cooked when you buy them packaged. They usually are sold pasteurized in 12 or 16 ounce airtight containers.
Corn flour – When you make these tasty bites of seafood as light as a cloud with a pleasing crunch. These days most grocery stores stock twenty kinds of flour, for some reason where I live corn flour is not one of them. If you can not find it where you live the best substitute is equal parts of all purpose flour and fine cornmeal.
Creole seasoning – You add a bit of zest and kick the crust’s flavour into high gear. I like to use Zatarain’s Creole seasoning but you can use what you have on hand or substitute a Cajun seasoning blend. Creole seasoning has a bit more heat but I doubt you will notice the difference in this recipe.
Peanut oil – This oil is my of choice for deep frying because it has a high smoke point. You can substitute any vegetable oil you have on hand but you do not try to use olive oil in this recipe.
Salt – Salt brings this recipe all of the flavour.
Eggs – You also add 2 eggs in this recipe, When you combine the flour then mix 2 eggs.
Recipe Equipment:
Large slotted spoon
10-inch cast-iron skillet
Deep fry thermometer
Napkins
Main Ingredients Amount –
- 1 teaspoon kosher salt
- 12 ounces blue crab claws
- 1 tablespoon Creole seasoning
- 1 ½ cups buttermilk
- 1 ½ cups corn flour
- 1 quart peanut oil
- 2 eggs
How to make this recipe?
Step-1: First you add the corn flour, Creole seasoning, 2 eggs and salt to a pie on a plate or dish and these ingredients combine very well.
Step 2: Now you add the buttermilk to a medium size bowl and about half of the claws.
Step-3: When the crab claws mix the butter milk then remove the crab claws from the buttermilk and let any excess drip off. Add them to the corn flour breading mix and toss gently to coat the crab claws.
Step-4: When the claws pieces are coated remove them and place them on a plate. Repeat step two to four with the remaining claws until all are soaked in buttermilk and dredged in the corn flour breading.
Step-5: Then pour the peanut oil into a 10-inch cast-iron skillet. The oil should be about one inch deep. Heat the oil over medium high heat until it reaches 350 degrees F. as measured with a candy or deep fry thermometer.
When the oil is reached 350 degrees carefully add about a dozen crab claws to the hot oil and stir gently to separate any that stick together and let cook claws. Now you use a slotted spoon and remove the claws when they are light golden brown and crispy. These crab claws only take about a few minutes.
Step-6: When the claws are fried then place the fried claws on a paper towel over a wire cooling rack. If the oil temperature drops below 350 degrees and wait until it returns to 350 before adding any more. Then repeat this process until all of the crab claws pieces are fried.
Step-7: When all of the crab claws are fried then you will serve immediately with plenty of cocktail, tartar or remove.
Recipe Variations Ideas:
Lemon juice- You sprinkle with some lemon juice after if you prefer.
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 when mix a stuffing mixture to warp around the crab meat before you bread it. You can try crab meat, shrimp, and green onion.
Crab- You use snow crab claws or Jonah crab claws might be a little big for this recipe, I have never tried this but these gourmet crab claws are flash frozen and can be shipped if you can not get them locally.
Salt & black pepper- If you prefer this seasoning instead of the Creole seasoning go ahead.
Gluten free- Replace the plain flour mixture with fish fry and add some almond flour to thin out the mixture.
Air Fried- You could use an air fryer just be sure to spray the coated crab claws with cooking spray beforehand so they can get crispy.
Oven baked- place a cooling rack on an oven tray so that the claws are lifted off the tray.
Creole seasoning- instead of the Cajun seasoning.
Notes or Recipe Tips:
These recipes are best reheated in an air fryer for about 3 to 4 minutes at 400 degrees. I do not recommend reheating in a microwave.
You change up the taste a bit then you substitute old bay seasoning for the Creole seasoning in the bread.
If you can not find corn flour you can use equal parts of fine ground cornmeal and all purpose flour. You can also use your favourite purchased fish fry breading mix, panko, or bread crumbs. Keep in mind that the taste and texture will be a bit different.
UK corn flour is commonly called corn starch, which is different from the corn flour used in this recipe. US corn starch is not a right substitute.
This recipe is made with corn flour which is ground milled dried corn so the dish is gluten free.
When the crab claws are fried they are also tasty when blackened, sauteed in butter or cooked on the grill.
You are planning to serve this recipe as an appetizer and you will have other food options available, you can figure on about 5-6 pieces per person. Keep in mind that these are small bite-size pieces.
Where to buy crab claws recipe?
You live in the deep south or other areas of the country where these crab claws are in abundance, you may have difficulty locating them. You buy your local fish market or grocery store. Crustacea is the brand I am using in this warm crab appetizer recipe. The crab meat comes from blue swimming crabs and it is a highly perishable seafood product, several companies do offer for sale online.
Nutrition
- Calories: 255 kcal
- Protein: 7g
- Fat: 20g
- Carbohydrates: 8g
- Cholesterol: 15 mg
- Potassium: 95 mg
- Sodium: 321 mg
- Fiber: 0.2g
- Sugar: 1g
- Iron: 0.3 mg
- Vitamin A: 236IU
- Calcium: 30 mg
- Vitamin C: 3 mg
Serving suggestion;
Serve this crab claws sa an appetizer with any of the following dipping sauces- these are:
Mustard sauce
Tartar sauce
Cocktail sauce
Remoulade sauce
This crab claws can be served as part of a seafood platters, or as a meal with any of the following accompaniments: like – homemade French fries
Onion rings
Potato salad.
Storage suggestion:
Once they have completely cooled if you have some left but if you do they will need to be stored in an airtight container in the refrigerator for up to 3 days. You have a crab boil and reserve some of the claws from that. They will be full of flavour from the spices used to boil them and will make delicious fried crab claws. You could peel them and pop them into freeze and pull out when you want to fry them.
Spinach Artichoke Dip Pasta – perfect dinner recipe
FAQ
How do you eat them?
Eating crab claws of fingers is similar to eating an artichoke leaf. Hold the claw with the pincer gently, bite down where the meat begins, slide the pincer and cartilage out of your mouth and enjoy this delicacy.
What are they?
Cocktail crab claws are the claws of a blue crab with part of the shell removed to make them easy to eat. The pincers function as a handle, they are easy to eat and these bite size treats are often served at cocktail parties oa at fish frites as finger food.
How many crab claws in a pound?
Depending on how big they are you can expect to get anywhere from 60 to 80 bite size pieces per pound.
How long do you cook them?
Crab claws or fingers are fully cooked when purchased so, when they or so are crisp up and brown type breading.
What is the difference between cocktail crab crab claw and stone crab claws?
Cocktail crab claws come from blue crabs found in the Gulf of Mexico and along the Atlantis. Blue crabs get their name because of their beautiful blue ish-green colouring and they have a sweet delicate salty taste that will remind you of the sea.
But Stone crabs claws are found along the Atlantic and Gulf Coast, but most are harvested in the south florida keys. Stone claws are much larger, brownish with a black tip, and have much more meat per claw. They have a richer flavour which is more of a cross between lobster and shrimp.
Can I deep fry the crab claws instead of using a skillet?
Yes, you can use a deep fryer if you prefer. Follow the manufacturer’s instructions for temperature and cooking time.
Can I use different types of flour?
Yes, while all purpose flour works best for this recipe, you can experiment with other types of flour like rice flour or corn starch for a gluten free option.
Can I use frozen crab claws for this recipe?
Yes, you can use frozen crab claws. Make sure to thaw them before dipping them into the beaten eggs and coating them with the seasoned flour mixture.
Conclusion:
If you make this recipe please leave a comment and I would love to know how you liked it: You learning how to eat a crab claw can open up a world of culinary delights for seafood lovers: by following this simple taste step and tips, you can sevor the sweet, succulent meat of a crab claw with confidence and enjoyment. .
The crispy exterior paired with the succulent crab meat will leave you wanting more with each bite. Whether you are hosting a dinner party or simply looking for a delightful meal, this recipe is sure to impress. Do not miss out on this opportunity to enjoy a restaurant quality dish in the comfort of your own home.
So, try our crab claws fried recipe today and enjoy eating the best salad. Share this delightful dish with your loved ones, and let the flavours of the sea bring joy to your table.
