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Ingredients
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APPETIZERS
APPETIZERS
APPETIZERS
Method
APPETIZERS
- 1
Prepare oil and workspace
Line a baking sheet with parchment and place a rack above; fill a heavy pot with vegetable oil to about 3 inches depth. Heat to 350°F (175°C) and keep ready for frying.
- 2
Prep crab claws
Pat crab claws dry with paper towels. Arrange on a rack so surfaces stay dry for coating.
- 3
Make dredge and batter
In a large shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a separate bowl whisk eggs with milk until smooth.
- 4
Coat claws
Dredge each claw in the flour mixture, tapping to remove excess. Dip in the egg wash, then roll in the panko breadcrumbs until fully coated.
- 5
Fry
Fry coated claws in batches for 2–3 minutes, turning once, until deeply golden and crisp. Remove with a slotted spoon and drain on paper towels atop the rack.
COCKTAIL SAUCE PREPARATION
- 6
In a small bowl, whisk together ketchup, prepared horseradish, lemon juice, hot sauce, Worcestershire sauce, and a pinch of salt. Chill in the refrigerator until serving.
TARTAR SAUCE PREPARATION
- 7
In a medium bowl, whisk mayonnaise, dill pickle relish, lemon juice, fresh dill, salt, and pepper until smooth. Refrigerate until serving.