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Ingredients
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Crab & Marinade
Batter & Coating
Dipping Sauce (Cocktail with Pink Brandy)
Frying & Finish
Method
Crab & Marinade
Prepare and marinate claws
Rinse the crab claws under cold water and pat dry with paper towels. Using kitchen shears or a cleaver, lightly crack the shell along the back of each claw so the batter can adhere and the meat is easy to access after frying. Place claws in a large bowl. Add pink brandy (1 tbs), 2 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Toss to coat, cover, and refrigerate for 20–30 minutes to let flavors penetrate.
Batter & Coating
Make batter and set up dredging station
In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white pepper. In a separate small bowl lightly beat 1 large egg, then add the egg and 1 cup cold sparkling water to the dry mix. Whisk just until combined; a few small lumps are okay — do not overmix. Place 1 cup panko breadcrumbs in a shallow plate. Arrange three stations: (1) the marinated claws, (2) the batter bowl, and (3) the panko plate.
Working in small batches, remove claws from marinade, letting excess drip off. Dredge each claw briefly in plain flour (use a little extra flour from a jar if needed) or gently tap in the dry flour mixture to help batter stick, then dip into the batter to coat evenly, and immediately press into panko breadcrumbs to cover. Shake off excess. Place coated claws on a tray lined with parchment and repeat until all claws are coated.
Frying & Finish
Heat oil and fry
Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of at least 4 inches (about 1.2–1.5 liters). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily. Fry claws in small batches (6–8 pieces depending on pot size) for 2.5–4 minutes until golden brown and crisp. Do not overcrowd the pot or the oil temperature will drop. Use a slotted spoon or spider skimmer to transfer fried claws to a wire rack set over a baking sheet or paper towels to drain. Keep fried claws warm in a 200°F (95°C) oven while finishing remaining batches.
Finish and garnish
When all claws are fried, sprinkle with chopped fresh parsley and a light pinch of sea salt to taste. Serve immediately with lemon wedges.
Dipping Sauce (Cocktail with Pink Brandy)
Make cocktail dipping sauce
While claws marinate or fry, combine 1/2 cup ketchup, 1 tsp prepared horseradish, 2 tbs pink brandy, 1 tsp Worcestershire sauce, 3 dashes hot sauce, 1 tsp fresh lemon juice, and 1/4 tsp salt in a small bowl. Whisk until smooth and chill briefly if time allows. Taste and adjust seasoning or brandy level to preference.
Serve the warm fried crab claws with the cocktail dipping sauce on the side.