Crab Claws Recipe

Prep claws

If claws are frozen, thaw in the refrigerator or under cold running water and pat dry. If shells are fully intact, use kitchen shears or a cleaver to score or cut the shell tips so diners can access meat easily. Pat claws dry with paper towels.

Optional marinade

Combine buttermilk (0.5 cup) with 0.5 tsp Old Bay (from the seasoning amount) and 1 tsp hot sauce. Submerge claws and refrigerate 20–30 minutes. This tenderizes and adds flavor. Remove and drain well before dredging.

Set up dredging station

In one shallow bowl, whisk eggs with milk (0.25 cup) and 1 tsp hot sauce. In a second bowl, combine flour (1 cup), cornmeal (0.5 cup), 1.5 tsp salt, 0.75 tsp pepper, 0.5 tsp garlic powder, 1 tsp paprika and 1 tsp Old Bay (reserve remaining seasoning as table use). In a third bowl place panko breadcrumbs (1 cup).

Dredge the claws

Working in batches, dredge each claw first in the seasoned flour mixture, shaking off excess; then dip into the egg wash ensuring an even coat; finally press into panko breadcrumbs to fully coat. Place on a rack while heating oil. Repeat until all claws are coated.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, a 1-inch piece of bread should brown in about 45–60 seconds at the right temp.

Fry

Fry the claws in small batches (4–6 at a time) to avoid crowding. Fry 2.5–4 minutes per batch, turning once, until golden brown and hot throughout. Use a slotted spoon or spider to transfer to a wire rack set over a sheet tray to drain. Sprinkle a light pinch of salt over the hot claws immediately.

Keep warm

If necessary, keep cooked batches warm in a 200°F (95°C) oven on the rack while you finish frying remaining claws so they stay crisp.

Finish and serve

Arrange the fried crab claws on a platter with lemon wedges. Serve alongside remoulade sauce while hot.

Make remoulade

In a bowl combine 0.75 cup mayonnaise, 1 tbs Dijon mustard, 1 tsp whole-grain mustard (optional), 1 tsp prepared horseradish, 1 tbs finely diced cornichon or dill pickle, 1 tsp chopped capers, 1 tbs finely minced shallot, 1 tbs chopped fresh parsley, 0.5 tsp paprika, 0.25 tsp cayenne, 1 tbs lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp salt and a pinch (about 1/8 tsp) black pepper. Whisk until smooth and taste; adjust lemon, cayenne or salt to preference.

Chill briefly

Cover and refrigerate the remoulade at least 15–30 minutes to let flavors meld. Bring to cool room temperature before serving if refrigerated longer.