Crab Claws1 Lb Recipe

Appetizers

1. 1

   Prepare the seafood and stations

   If crab claws are frozen, thaw completely and pat dry. Set up a breading station: one bowl with seasoned flour (flour, salt, pepper, paprika, garlic powder), a second bowl with beaten eggs and milk, and a third bowl with Panko breadcrumbs.

2. 2

   Heat the oil

   Pour vegetable oil into a heavy pot or deep skillet to a depth of about 2 inches. Heat to 350°F (175°C) using a thermometer.

3. 3

   Bread the crab claws

   Dredge each crab claw in seasoned flour, shake off excess, dip into egg wash, then coat in Panko breadcrumbs, pressing to adhere.

4. 4

   Fry

   Fry crab claws in batches until golden brown and crisp, about 2–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

5. 5

   Make the sauces

   In a small bowl, whisk together ketchup, horseradish, lemon juice, and a touch of hot sauce for the cocktail sauce. In another bowl, mix mayonnaise, dill pickle relish, lemon juice, salt, and pepper for the tartar sauce.

6. 6

   Serve

   Serve the hot crab claws with bowls of cocktail sauce and tartar sauce on the side. Garnish with lemon wedges if desired.