Method

For the crab claws

Prepare claws

If using precooked chilled crab claws, rinse briefly under cold water and pat dry. Using kitchen shears or a small chef's knife, crack the tops of the shells lightly so diners can access meat easily after frying. Keep shells mostly intact so the meat stays in the shell.

Set up breading station

Place the flour, cornmeal (if using), salt, pepper, and garlic powder in a shallow bowl and mix. In a second bowl whisk together eggs and milk until smooth. In a third bowl place the panko breadcrumbs. Pat each claw dry again before breading.

Bread the claws

Working in batches, dredge each claw in the seasoned flour, shaking off excess; dip into the egg wash, then press into panko breadcrumbs until well coated. Set on a wire rack while you heat the oil.

Fry

Pour oil into a deep skillet or medium pot to a depth of about 2 inches (approximately 3–4 cups). Heat to 350°F (175°C). Fry the claws in small batches for 2–3 minutes until golden brown and heated through. Do not overcrowd. Use a slotted spoon to transfer to a paper towel–lined tray to drain and keep warm in a 200°F (95°C) oven while you finish remaining batches.

Finish

Taste one claw and adjust seasoning with a light sprinkle of fine sea salt if needed. Arrange on a platter for serving.

For Paris butter (alternative sauté)

Make Paris butter

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the minced shallots and sauté for 1–2 minutes until softened but not browned. Add the white wine and simmer briskly for 1 minute to reduce slightly. Lower the heat and whisk in remaining butter, one tablespoon at a time, off the heat or over very low heat, until you have a glossy emulsified butter. Stir in lemon juice, chopped parsley, salt, and pepper.

Sauté claws

If you prefer sautéed claws over fried, warm a separate skillet over medium-high heat, add a tablespoon of butter, then add the prepared crab claws and sauté very briefly (about 1 minute per side) just to heat through and lightly glaze with butter. Transfer claws to the Paris butter sauce and toss gently to coat. Serve immediately.

For rémoulade

Mix rémoulade

In a small bowl combine mayonnaise, Dijon and whole-grain mustards, chopped capers, chopped cornichons, parsley, tarragon, lemon juice, hot sauce, paprika, salt, and pepper. Stir thoroughly and taste; adjust salt, lemon, or hot sauce to preference. Chill at least 15 minutes to let flavors meld (can be made several hours ahead).

Serve

Spoon rémoulade into a small serving bowl or arrange small dollops around the platter of claws for dipping.

Garnish & plating

Arrange fried or sautéed crab claws on a warmed platter with lemon wedges and microgreens or parsley. Place the rémoulade nearby for dipping and, if using, a small bowl of reserved Paris butter for additional saucing. Recommend 3–4 claws per person as an hors d'oeuvre; provide small forks or picks so guests can access meat easily.

Les Pinces De Crabe Recipe