Rinse the blue crab claws under cold water and pat dry with paper towels. In a bowl large enough to hold the claws, whisk together buttermilk, hot sauce, 1 tsp sea salt, and 1 tsp black pepper. Submerge the crab claws in the marinade, cover, and refrigerate for 30–45 minutes to mellow and add flavor.

Stinson sourdough croutons

Preheat the oven to 375°F (190°C). Cut sourdough slices into 3/4–1 inch cubes. Toss the bread cubes with 2 tbs olive oil and a pinch of fine sea salt. Spread in a single layer on a baking sheet and toast for 10–12 minutes, stirring once, until golden and crisp. Remove from the oven, rub with the halved garlic clove while still warm, then sprinkle with 2 tbs finely grated Parmigiano-Reggiano and set aside to cool.

Breading

Prepare dry mix

In a shallow bowl or rimmed plate, combine flour, cornstarch, breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, garlic powder, paprika, cayenne, 3/4 tsp sea salt, and 1/2 tsp black pepper. Whisk to distribute evenly.

Set up a dredging station: one bowl with the flour/breadcrumb mixture, another small bowl to catch any excess marinade from the claws. Remove crab claws from buttermilk one at a time, letting excess drip, then press each claw into the dry mixture so the coating adheres well. Place coated claws on a wire rack; for an extra-crisp double crust, dip back briefly into a tablespoon of the buttermilk leftover and press again into the dry mix once more.

Frying

Heat a heavy-bottomed pot or deep skillet with 4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of breadcrumbs sizzles and browns in about 10–15 seconds. Fry the claws in batches so they aren't crowded, about 2–3 minutes per batch, turning once, until the coating is golden brown and crispy and the meat inside is hot. Use a slotted spoon or spider to transfer fried claws to a plate lined with paper towels and immediately season with a light pinch of fine sea salt.

Optional dipping sauce

While the final batch fries, whisk together mayonnaise, lemon juice, Dijon, hot sauce, and chopped parsley in a small bowl. Taste and adjust salt and pepper. Chill until ready to serve.

Plating and finishing

Arrange warm crab claws on a platter with Stinson sourdough croutons scattered around. Sprinkle the platter with chopped fresh parsley and an extra grating of Parmigiano-Reggiano. Serve immediately with lemon wedges and the dipping sauce on the side. Recommend 6–8 claws per person as an appetizer.