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Quick and Easy Fried Crab Claws Recipe

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★★★★★

4.5 from 143 reviews

This recipe for Quick and Easy Fried Crab Claws offers a delicious, crispy appetizer or main dish perfect for seafood lovers. Coated in a seasoned corn flour breading and fried to golden perfection in peanut oil, these crab claws deliver a flavorful, crunchy bite in just a few minutes. The method ensures the claws remain tender inside with a crisp exterior, ideal for serving at parties or a casual dinner.

Ingredients

Scale

Seafood

  • 12 ounces blue crab claws (sometimes called cocktail crab claws)

Breading

  • 1 ½ cups corn flour
  • 1 tablespoon Creole seasoning
  • 1 teaspoon kosher salt

Marinade

  • 1 ½ cups buttermilk

Frying

  • 1 quart peanut oil

Instructions

  1. Prepare Breading Mix: In a pie plate or shallow dish, whisk together the corn flour, Creole seasoning, and kosher salt until well combined.
  2. Soak Crab Claws: Pour the buttermilk into a medium bowl. Add half of the crab claws, making sure they are fully submerged to soak and tenderize.
  3. Bread the Crab Claws: Remove crab claws from the buttermilk, allowing excess to drip off. Toss them gently in the corn flour mixture to coat evenly and transfer to a plate.
  4. Repeat Soaking and Breading: Repeat the soaking and breading process with the remaining crab claws until all are coated.
  5. Heat Oil: Pour peanut oil about one inch deep into a 10-inch cast-iron skillet. Heat over medium-high heat until the oil reaches 350°F, using a candy or deep-fry thermometer to monitor the temperature.
  6. Fry Crab Claws: Carefully add about a dozen crab claws to the hot oil. Stir gently to separate any sticking pieces and fry until light golden brown and crispy, about one minute.
  7. Drain and Cool: Use a spider strainer or slotted spoon to remove the fried crab claws. Place on a paper towel-lined wire rack to drain excess oil.
  8. Maintain Oil Temperature: If oil temperature drops below 350°F, allow it to return to temperature before frying more batches. Repeat until all pieces are cooked.
  9. Serve Immediately: Serve the fried crab claws hot for the best crispness and flavor.

Notes

  • Leftovers can be reheated in an air fryer at 400°F for 3–4 minutes or in an oven at 400°F for 4–5 minutes; avoid microwaving to maintain crispness.
  • For a flavor variation, substitute Old Bay Seasoning for Creole seasoning in the breading mixture.
  • If corn flour is unavailable, use a mix of fine ground cornmeal and all-purpose flour or opt for fish fry breading mix, panko, or breadcrumbs, noting changes in texture and taste.
  • In the UK, corn flour commonly refers to corn starch, which is not suitable here; use ground-milled dried corn instead.
  • This recipe is naturally gluten-free due to the use of corn flour.
  • Crab claws can also be blackened, sautéed in butter, or grilled for different preparations.
  • Plan for about six pieces per person when serving as an appetizer and at least a dozen per person as a main dish, as the claws are bite-sized.

Keywords: fried crab claws, crab appetizer, seafood recipe, crispy crab claws, Southern cooking, easy seafood dish

Find it online: https://dinewithlily.com/quick-and-easy-fried-crab-claws-recipe/