📝 About This Recipe
A true Southern coastal delicacy, these cocktail-style crab claws are lightly breaded and flash-fried to achieve a delicate, golden crunch that protects the sweet, succulent meat inside. Often found in the best seafood shacks from Mobile to New Orleans, this dish celebrates the natural sweetness of blue crab enhanced by a touch of Creole spice. It is the ultimate finger food for seafood lovers, offering a sophisticated yet rustic eating experience that feels like a summer vacation on a plate.
🥗 Ingredients
The Crab
- 1 pound Blue Crab Claws (cocktail-style, cap removed, pincers attached)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Breading
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind)
- 2 teaspoons Creole Seasoning (low sodium recommended)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (minced)
For Frying & Garnish
- 1 quart Peanut Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Thoroughly pat the crab claws dry with paper towels to ensure the batter adheres properly and doesn't become soggy.
-
2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the crab claws in this mixture and let them soak for 10-15 minutes in the refrigerator.
-
3
While the crab is soaking, prepare the remoulade by whisking the mayonnaise, Dijon, horseradish, lemon juice, and minced capers in a small bowl. Cover and chill until serving.
-
4
In a shallow dish or a large heavy-duty freezer bag, combine the flour, cornmeal, Creole seasoning, garlic powder, smoked paprika, and black pepper. Whisk or shake to combine thoroughly.
-
5
Fill a heavy-bottomed pot or a deep fryer with about 2-3 inches of peanut oil. Heat the oil to exactly 365°F (185°C) using a candy or fry thermometer.
-
6
Working in batches of 10, remove crab claws from the buttermilk, letting the excess drip off, and drop them into the flour mixture.
-
7
Toss the claws gently to coat them evenly, ensuring the breading gets into the crevices but keeping the 'handle' pincer relatively clean if possible.
-
8
Carefully drop the breaded claws into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy seafood.
-
9
Fry the claws for only 1.5 to 2 minutes. They are very delicate; you are looking for a light golden brown color and a crispy exterior.
-
10
Use a slotted spoon or a spider skimmer to remove the claws and place them on a wire rack set over a baking sheet to drain. This keeps them crispier than paper towels.
-
11
Immediately sprinkle the hot claws with a tiny pinch of extra Creole seasoning or sea salt while the oil is still wet on the surface.
-
12
Repeat the process with the remaining batches, allowing the oil to return to 365°F between each batch.
-
13
Transfer the warm, crispy claws to a serving platter. Garnish generously with chopped parsley and place the lemon wedges around the edges.
-
14
Serve immediately with the chilled remoulade sauce on the side for dipping.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the crab will be greasy, and if it's too hot, the delicate meat will toughen. For an extra-crunchy texture, you can substitute half of the cornmeal with Panko breadcrumbs. If you can't find fresh claws, high-quality frozen ones work well—just ensure they are completely thawed and bone-dry before breading. Avoid over-mixing the breading; a few small lumps can actually create extra-crispy bits on the surface. Serve these immediately! Fried seafood loses its 'snap' quickly as it cools.
🍽️ Serving Suggestions
Pair with a crisp, cold Pilsner or a dry Sauvignon Blanc to cut through the richness of the fry. Serve alongside a bowl of spicy hushpuppies and a vinegar-based coleslaw for a full Southern fish-fry experience. Offer a side of clarified lemon butter for those who prefer a richer dip than remoulade. Use them as a decadent garnish for a Bloody Mary or a seafood-topped wedge salad. A side of pickled okra or spicy green beans provides a wonderful acidic contrast to the fried coating.