Blue Crab Claws Recipe

If crab claws are refrigerated, bring to near room temperature for 10–15 minutes. Pat claws dry with paper towels to remove surface moisture. Squeeze 1/2 lemon over the claws and let rest for 2 minutes, then pat dry again.

Prepare Breading Stations

Set up three shallow dishes. In the first, whisk together the flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp cayenne. In the second bowl, whisk the egg with the milk until combined. In the third, place the breadcrumbs. Adjust seasoning in the flour mixture to taste.

Bread the Claws

Working in batches, dredge each crab claw first in the seasoned flour (shake off excess), then dip into the egg-milk wash, allowing excess to drip off, and finally press into the breadcrumbs to coat thoroughly. Place breaded claws on a wire rack set over a baking sheet. Let rest 10 minutes to help the coating adhere.

Heat Oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 45–60 seconds.

Fry the Claws

Fry the breaded crab claws in small batches (4–6 claws depending on pot size) for 2 1/2 to 3 1/2 minutes, turning once, until golden brown and crisp. Do not overcrowd. Maintain oil temperature around 320–350°F; adjust heat as needed. Use a slotted spoon to transfer cooked claws to a paper towel-lined tray or wire rack to drain. Lightly season with a pinch of salt immediately after frying.

Finish

If necessary, keep cooked batches warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining claws. Allow oil to cool before disposing.

In a small bowl, combine 1/2 cup ketchup, 1 tablespoon prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional), and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust horseradish or hot sauce for desired heat. Refrigerate until serving.

Whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon Worcestershire sauce, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill at least 15 minutes to let flavors marry.

Arrange warm fried crab claws on a platter. Place small bowls of cocktail sauce and Cajun remoulade alongside. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately so claws remain crisp. Yield: about 4 appetizer servings.