Fried Crab Fingers Recipe
Fresh blue crab claws lightly breaded, fried and served with remoulade.
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Ingredients
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Crab Fingers
Remoulade Sauce
Method
Preparing the Crab Fingers
- 1
Prepare the crab claws
Rinse the fresh blue crab claws under cold water and pat them dry with a paper towel.
- 2
Set up the breading station
In three separate bowls, place the all-purpose flour in one, beat the eggs with milk in another, and mix the cornmeal, salt, black pepper, and cayenne pepper in the third.
- 3
Frying the Crab Fingers
- 4
Heat the oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the crab claws
Carefully add the breaded crab claws to the hot oil in batches, frying them for about 3-4 minutes or until golden brown and crispy.
- 6
Drain the crab claws
Using a slotted spoon, remove the fried crab fingers from the oil and place them on a paper towel-lined plate to drain excess oil.
Making the Remoulade Sauce
- 7
Combine the ingredients
In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, chopped parsley, garlic powder, and paprika until well combined.
- 8
Chill the sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- 9
Serve the crab fingers
Arrange the fried crab fingers on a serving platter and serve hot with the chilled remoulade sauce on the side.