Crab Claws Fried Or Broiled Large Or Small Recipe

Inspired by Mary Mahoney's Old French House

Time30m

Serves4

Enjoy our delicious crab claws, available fried or broiled, in large or small sizes, perfect for seafood lovers.

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Ingredients

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Ingredients

1 pound Crab claws

1 cup 00 bread flour

1 cup Cornmeal

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

2 large Eggs

1 cup Milk

2 cups Oil (for frying)

1 to taste Lemon wedges

Method

Directions

Preparation

Begin by cleaning the crab claws under cold running water to remove any debris.

Dredging Station

Set up a dredging station with three bowls: one with flour, one with a mixture of cornmeal, salt, black pepper, paprika, and garlic powder, and a third bowl with beaten eggs and milk.

Coating the Crab Claws

Dip each crab claw first in the flour, shaking off excess, then in the egg mixture, and finally coat well with the cornmeal mixture.

Frying (if frying)

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the coated crab claws and fry for 4-5 minutes on each side or until golden brown and crispy.

Broiling (if broiling)

Preheat your broiler. Place the coated crab claws on a baking sheet lined with parchment paper. Broil for about 5-7 minutes, turning once, until they are crispy and heated through.

Serving

Remove the crab claws from the heat and transfer to a serving platter. Serve hot with lemon wedges on the side.