Crab Fingers Recipe

Prep the crab fingers

Rinse the blue crab claws under cold water and pat dry with paper towels. If the claws are whole, crack the shells lightly with the back of a chef's knife or a mallet so the meat is accessible but the claw remains intact for presentation.

Make the blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper and kosher salt. Mix thoroughly.

Season and rest

Toss the dried crab claws lightly with olive oil to coat (about 2 tbs), then sprinkle the blackening spice onto the claws, turning them so the seasoning adheres evenly. Let rest 10 minutes to allow flavors to penetrate.

Cook the crab fingers

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs olive oil and 2 tbs unsalted butter; swirl to melt. Place the seasoned crab claws in a single layer (work in batches if needed). Cook 2–3 minutes per side until shells are fragrant and the spice forms a dark, slightly charred crust. Turn once carefully with tongs. Total cook time will be 4–6 minutes depending on claw size. The crab is already cooked when purchased; you are searing to blacken and warm through.

Finish and garnish

Transfer to a warm platter, squeeze lemon wedges over the claws, sprinkle with chopped parsley if using, and serve immediately with hush puppies and remoulade sauce.

Prepare batter

In a medium bowl whisk together yellow cornmeal, all-purpose flour, fine cornmeal (if using), baking powder, granulated sugar and salt. Stir in the chopped yellow onion and green onion. In a separate small bowl beat the egg with buttermilk, melted butter and hot sauce. Pour the wet into the dry ingredients and stir just until combined. The batter should be thick but spoonable; let it rest 5 minutes to hydrate.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly.

Fry hush puppies

Using two spoons or a small cookie scoop, drop 1-tablespoon-sized mounds of batter into the hot oil, taking care not to overcrowd. Fry in batches for 2½–3½ minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batter.

Serve

Serve hush puppies hot alongside crab fingers with lemon wedges and dipping sauce.

Make sauce

In a small bowl combine mayonnaise, Dijon mustard, prepared horseradish (if using), hot sauce, lemon juice, paprika, chopped cornichons (if using), salt and black pepper. Whisk until smooth and taste; adjust seasoning with more lemon, salt or hot sauce as needed. Chill for at least 10 minutes to let flavors marry.

Serve

Spoon sauce into a small serving bowl and place on the platter with crab fingers and hush puppies.