Blue Crab Claws Recipe

Prepare claws

Rinse the crab claws under cold water and pat dry with paper towels. If the claws are very large, use kitchen shears or a paring knife to slightly crack the tips of the shell so the meat is easier to access after frying, but keep most of the shell intact for presentation.

Buttermilk soak

In a medium bowl, whisk together the buttermilk and 1 tablespoon hot sauce. Submerge the crab claws in the mixture, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the meat and helps the coating adhere.

Dry mix

In a shallow dish, whisk together the all-purpose flour, cornstarch, cornmeal, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon cayenne, 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly blended.

Egg wash

In a separate shallow bowl, beat the 2 eggs with the 1/2 cup whole milk until smooth.

Coating process

Working in batches of 6–8 claws to avoid crowding, remove claws from the buttermilk, letting excess drip off. Dredge each claw first in the dry flour mixture, then dip into the egg wash, then return to the dry mixture and press lightly to create an even, well-adhered crust. Place coated claws on a wire rack and let rest for 5–10 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of 2–3 inches (about 1 liter). Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown slowly.

Fry claws

Fry the claws in batches so the oil temperature remains steady. Carefully lower 6–8 claws into the oil and fry for 2.5–3.5 minutes, turning once, until the crust is golden brown and the shell is hot. Do not overcook — crab claws cook quickly and will become tough if fried too long.

Drain

Use a slotted spoon to transfer fried claws to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of salt while still hot.

Serve

Arrange the fried crab claws on a platter with lemon wedges and the Cajun remoulade on the side for dipping. Serve immediately while hot and crisp.

In a medium bowl combine the mayonnaise, Creole mustard, ketchup, Worcestershire sauce, prepared horseradish, hot sauce, and lemon juice. Whisk until smooth.

Add the paprika, smoked paprika (if using), cayenne, minced garlic, finely minced shallot, sliced green onions, and chopped parsley. Stir to incorporate.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste, and adjust seasoning or hot sauce to your preference. For best flavor, cover and refrigerate the remoulade for at least 30 minutes to let the flavors marry. Bring to cool room temperature before serving alongside the hot crab claws.