The Pub's Famous Crab Claws Recipe

If using frozen crab claws, thaw overnight in the refrigerator or under cold running water until pliable. Pat claws very dry with paper towels; dry surface ensures good adhesion for coating and prevents oil splatter.

Measure and organize ingredients for your chosen cooking method (fry or sauté). Preheat a thermometer and a skillet or deep frying pot as directed below.

In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder and optional cayenne. This mixture is for dredging before frying or for a light dusting before sautéing.

In a separate shallow bowl, beat the egg with 2 tablespoons milk until smooth. Set next to the seasoned flour for a standard dredge: flour -> egg -> flour for a crisp coating.

Heat oil

Pour about 1 cup of neutral oil into a heavy-bottomed skillet or small pot (it should be deep enough to come up about 1 inch on the claws). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns in about 10–12 seconds.

Dredge: Lightly coat each crab claw in seasoned flour, dip into the egg wash, then return to the flour for a final coat. Shake off excess so coating is even but not clumpy.

Fry in batches: Carefully add claws in a single layer without overcrowding. Fry for 2 to 3 minutes per side (about 4–6 minutes total) until golden-brown and heated through. Larger claws may take toward the higher end; internal meat should be hot and opaque. Maintain oil temperature around 325–350°F; lower temps make coating greasy, higher temps burn it.

Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes. Immediately season with a light sprinkle of coarse sea salt if desired.

Pat claws again if necessary. Heat a large skillet over medium-high heat. Add the butter and olive oil and let the butter foam and melt but not brown.

Add the minced garlic and sauté quickly for 20–30 seconds until fragrant but not browned. Add the crab claws in a single layer.

Cook for 2–3 minutes per side, turning once, spooning pan juices over the claws so they heat through and glaze in the butter-garlic mixture. If using, add the white wine or seafood stock and let it reduce for 30–60 seconds to concentrate flavor and deglaze the pan.

Finish with the lemon juice and chopped parsley; toss to coat. Taste and adjust with a pinch of salt and freshly ground pepper.

Transfer cooked crab claws to a warmed serving plate. Serve immediately with lemon wedges, melted/drawn butter and remoulade or tartar on the side. Offer extra coarse sea salt to finish if guests desire.

For the "1/2 lb of Each" option (half fried, half sauté): follow preparation above and cook separately so each portion uses the appropriate method. Time each batch to finish simultaneously by starting the piece that takes longer first (typically fried).