Crab Claws Recipe
Lightly fried or sautéed served with house sauce.
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Ingredients
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Crab claws
House sauce
Method
Crab claws
- 1
Prep claws
Rinse the crab claws under cold water and pat dry with paper towels. If not already cracked, use kitchen shears or a heavy knife to score or partially crack the shell at the joints so the diner can access the meat easily. Keep claws whole and chilled until ready to cook.
- 2
Set up dredging station
In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In a separate shallow bowl, whisk the eggs and whole milk until combined.
- 3
Dredge claws
Working in batches to avoid crowding, dredge each crab claw first in the flour mixture, shaking off excess, then dip into the egg wash, and finally return to the flour mixture for a light, even coating. Place coated claws on a wire rack for 5 minutes to let the coating adhere.
- 4
Heat oil
In a large skillet (cast iron or stainless steel) heat 1 cup neutral oil over medium-high heat until shimmering and registering about 350°F (175°C) if using a thermometer. Alternatively, test by dropping a pinch of flour into the oil — it should sizzle immediately but not burn.
- 5
Fry claws
Carefully add the coated crab claws in a single layer without overcrowding (work in two small batches if needed). Fry for 2–3 minutes per side, turning once, until golden brown and heated through. Larger claws may take up to 4 minutes per side. Adjust heat to maintain an even sizzle; do not let the coating burn.
- 6
Finish with butter
When claws are nearly done, push them to one side of the pan and add the unsalted butter. Spoon the melted butter over the claws briefly (about 15–30 seconds) to add richness and a glossy finish. Remove claws to a paper towel–lined plate or a warm serving dish.
- 7
House sauce
- 8
Combine all house sauce ingredients (mayonnaise, gochujang or sriracha, Dijon mustard, honey, lemon juice, rice wine vinegar, minced garlic, sesame oil, salt, and pepper) in a small bowl. Whisk until smooth and homogenous. Taste and adjust seasoning — add more honey for sweetness, lemon for acidity, or chili paste for heat.
- 9
Chill for at least 15 minutes to let flavors meld. Transfer sauce to a small serving bowl and place alongside the hot crab claws just before serving.