Fried Crab Claws, sometimes called Fried Crab Fingers or Fried Cocktail Crab Claws, are a quick and easy appetizer or main dish. This simple recipe features blue crab claws or fingers soaked in buttermilk, dredged in seasoned corn flour, and deep-fried until golden brown, crispy and delicious.
12ouncesblue crab clawssometimes called cocktail crab claws
1 ½cupsbuttermilk
1 ½cupscorn flour
1tablespoonCreole seasoning
1teaspoonkosher salt
1quartpeanut oil
Instructions
Add the corn flour, Creole seasoning, and salt to a pie plate or shallow dish. Whisk to combine.
Add the buttermilk to a medium-size bowl and about half of the crab claws.
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.
When the pieces are coated, remove them and place them on a plate. Repeat steps two to four with the remaining claws until all are soaked in buttermilk and dredged in the corn flour breading.
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 has reached 350 degrees, carefully add about a dozen pieces to the hot oil. Stir gently to separate any that stick together and let them cook. Use a spider strainer or slotted spoon and remove the claws when they are light golden brown and crispy. This should only take about a minute.
Place the fried claws on a paper towel over a wire cooling rack. If the oil temperature drops below 350 degrees, wait until it returns to 350 before adding any more. Repeat this process until all of the pieces are fried and serve immediately.
Notes
Leftovers are best reheated in an air-fryer for about three to four minutes at 400 degrees. They can also be reheated in a 400-degree oven for about four to five minutes. I do not recommend reheating in a microwave.Want to change up the taste a bit? Substitute Old Bay Seasoning for the Creole seasoning in the breading.If you cannot find corn flour, you can substitute equal parts of fine ground cornmeal and all-purpose flour. You can also substitute your favorite purchased fish fry breading mix, panko, or bread crumbs. Keep in mind that the taste and texture will be a bit different.In the 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 suitable substitute.Because this recipe is made with corn flour, which is ground-milled dried corn, the dish is gluten-free.While crab claws are delicious when fried, they are also tasty when blackened, sautéed in butter, or cooked on the grill.If you are planning to serve this recipe as an appetizer, and you will have other food options available, you can figure on about six pieces per person.However, if serving this recipe as the main dish, depending on who will be eating them and what other sides you are offering, you will want to plan on at least a dozen pieces per person. Keep in mind that these are small bite-size pieces.The nutritional information shown is based on 6 pieces. The number of servings shown in this recipe is based on appetizer-size servings assuming there are 60 pieces in a 12-ounce container.