Crab Claws1/2 Lb Recipe
Lightly breaded and deep fried. Served with homemade cocktail and tartar sauce.
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Ingredients
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Appetizers - Crab Claws (breaded and fried)
Appetizers - Sauces
Method
Appetizers - Crab Claws
- 1
Prepare and season dredge
Pat crab claws dry. In a shallow dish, whisk together flour, 0.25 tsp salt, 0.25 tsp pepper, 0.5 tsp paprika, and 0.5 tsp garlic powder.
- 2
Make egg wash
In a second shallow dish, beat eggs with 2 tbsp milk.
- 3
Coat crab claws
Dredge each crab claw in the seasoned flour, shake off excess, dip into the egg wash, then press into the panko breadcrumbs to coat evenly.
- 4
- 5
Fry
Fry the breaded crab claws in batches 3–4 minutes, until golden brown and crispy. Remove to a rack or paper towels to drain.
- 6
Appetizers - Sauces
- 7
Cocktail sauce
In a bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, and 0.25 tsp salt. Stir until well mixed. Chill before serving.
- 8
Tartar sauce
In another bowl, whisk together mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, dill, and 0.25 tsp salt. Chill until serving.