Blue Crab Claws Recipe

Blue Crab Claws

1. 1

   Prepare claws

   If claws are whole and very large, crack the tips lightly with the back of a knife to allow heat in but keep shells mostly intact. Pat claws dry with paper towels. Trim any loose bits of shell or membrane.

2. 2

   Make dredge and egg wash

   In a shallow bowl or plate combine the all-purpose flour, cornstarch, salt, black pepper, Old Bay seasoning, garlic powder, and paprika; mix thoroughly. In a separate shallow bowl whisk the eggs with the milk until combined.

3. 3

   Coat claws

   Working in batches, dip each claw first into the egg wash, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere a thin, even coating. Place coated claws on a wire rack or tray while you heat the oil or butter.

4. 4

   Fry method (crispy)

   Pour vegetable oil into a heavy skillet or pot to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles immediately. Add claws in a single layer without overcrowding (work in batches). Fry 2–3 minutes per side until coating is golden and internal flesh is heated through. Use tongs to turn. Transfer to a rack or paper towel-lined tray and keep warm in a 200°F (95°C) oven if needed.

5. 5

   Sauté method (buttery, quicker)

   If sautéing, melt 2–3 tablespoons of the vegetable oil with 2 tablespoons of butter in a large skillet over medium-high heat. Add coated claws in a single layer and sauté 2–4 minutes per side, pressing gently so the shell contacts the pan, until coating is golden and claws are heated through. Add additional butter if needed between batches.

6. 6

   Make drawn butter

   In a small saucepan, melt the 1/2 cup unsalted butter over low heat until fully melted and just beginning to foam; keep it warm but do not boil. Optionally stir in the juice of half a lemon (about 1 tablespoon) and the hot sauce if using. Taste and adjust with a pinch of salt or more lemon as desired.

7. 7

   Finish and serve

   Transfer cooked claws to a serving platter. Spoon a little drawn butter over the claws and sprinkle with chopped parsley. Cut the remaining lemon into wedges and serve alongside the claws with the remaining drawn butter in a small bowl for dipping. Recommend serving immediately while hot.