Introduction

Quick and Easy Fried Crab Claws offer a crispy, flavorful appetizer that’s perfect for seafood lovers. Coated in a seasoned corn flour breading and fried to golden perfection, these bite-sized treats are sure to impress at any gathering or family dinner.

A white round plate filled with a large pile of golden brown fried frog legs, showing a crispy and textured coating, some legs are slightly darker, indicating deep frying. In the middle of the plate, there is a small white bowl filled with smooth, bright red ketchup. A silver fork rests on the right side of the plate with frog legs around and under it. The plate is placed on a white marbled surface next to a red and white checkered cloth. In the blurred background, there is a glass bowl with lemon wedges visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces blue crab claws (sometimes called cocktail crab claws)
1 ½ cups buttermilk
1 ½ cups corn flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
1 quart peanut oil

Instructions

Step 1: In a pie plate or shallow dish, whisk together the corn flour, Creole seasoning, and kosher salt until well combined.
Step 2: Pour the buttermilk into a medium-size bowl. Add about half of the crab claws and let them soak briefly.
Step 3: Remove the soaked crab claws from the buttermilk, allowing any excess to drip off.
Step 4: Toss the crab claws gently in the corn flour mixture to coat them evenly. Place coated claws on a plate.
Step 5: Repeat soaking and coating with the remaining crab claws until all are prepared.
Step 6: Pour peanut oil into a 10-inch cast-iron skillet to a depth of about one inch. Heat over medium-high heat until the oil reaches 350°F, using a candy or deep-fry thermometer to check.
Step 7: Carefully add about a dozen coated crab claws to the hot oil. Stir gently to separate any that stick together.
Step 8: Fry the crab claws for about one minute or until they turn light golden brown and crispy.
Step 9: Use a spider strainer or large slotted spoon to remove the claws. Drain them on a paper towel set over a wire cooling rack.
Step 10: If the oil temperature drops below 350°F, wait for it to return to heat before frying the remaining claws.
Step 11: Repeat frying in batches until all crab claws are cooked. Serve immediately for best taste and texture.

Tips & Variations

Substitute Old Bay Seasoning for Creole seasoning to change up the flavor profile.
If corn flour is unavailable, use equal parts fine ground cornmeal and all-purpose flour as a substitute.
For a different texture, try using fish fry breading mix, panko, or breadcrumbs instead of corn flour.
Note that in the UK, corn flour commonly refers to corn starch, which is not suitable as a substitute here.
This recipe is naturally gluten-free due to the use of corn flour.
Crab claws can also be prepared by blackening, sautéing in butter, or grilling for variety.
Plan on about six pieces per person if serving as an appetizer, or at least a dozen per person if serving as a main dish.

Storage

Store leftover fried crab claws in an airtight container in the refrigerator for up to two days. Reheat them in an air fryer at 400°F for 3 to 4 minutes or in a 400°F oven for 4 to 5 minutes to maintain crispiness. Avoid reheating in the microwave, as it can make the coating soggy.

How to Serve

A pile of golden-brown fried crab claws rests on a white paper towel over a metal tray, showing a crispy texture with some slightly darker edges. To the top left, a small white bowl holds smooth red ketchup with a shiny surface. On the top right, a small clear glass bowl contains a few bright yellow lemon wedges. A silver skimmer is placed on the right side of the tray, its metal mesh clearly visible. The scene is set on a white marbled surface, with a red-and-white checkered cloth partially seen at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil for frying?

Yes, you can use other oils with a high smoke point like vegetable oil, canola oil, or peanut oil. Peanut oil is preferred for its flavor and heat tolerance, but alternatives will work fine.

What if I can’t find blue crab claws?

If blue crab claws are not available, look for other small crab claws or pieces of crab meat. Keep in mind the cooking time may vary slightly depending on the size and thickness of the crab.