Fried Crab Claws Recipe
Make Fried Crab Claws Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Claws
Breading / Batter
Breading Station
Frying
Dipping Sauce
Garnish
Method
Crab Claws
- 1
Prepare claws
Rinse the crab claws under cold water and pat dry with paper towels. If any claws are very large, crack the tip of the shell slightly with the back of a knife or kitchen shears so heat reaches the meat during frying. Place claws in a bowl, sprinkle with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, and toss gently. Squeeze the juice of half the lemon over the claws and set aside to marinate while you prepare the breading (about 10 minutes).
Breading / Batter
- 2
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp black pepper. In a separate small bowl whisk the egg with 3/4 cup cold club soda or cold beer until combined. Pour the liquid into the dry ingredients and stir just until combined; batter should be slightly lumpy and somewhat thin (adjust with another tablespoon of soda if too thick). Chill in the fridge while assembling the dredging station for 10 minutes.
Breading Station
- 3
Set up dredging
Arrange three shallow dishes: 1) 1/2 cup flour for initial dredge; 2) egg wash — beat 2 eggs with 1/4 cup milk until smooth; 3) panko mixture — combine 1.5 cups panko with 1/2 cup extra panko or cornmeal if you want extra crunch. Season the panko lightly with a pinch of salt.
- 4
Bread the claws
Working in batches to avoid crowding, dredge each marinated crab claw first in the 1/2 cup flour, shaking off excess. Dip into the chilled batter so the claw is evenly coated, letting excess drip back into the bowl. Then transfer to the egg wash, and finally press into the panko so the crust adheres well. Place breaded claws on a wire rack set over a baking sheet while you finish the rest. If you prefer a lighter crust, skip the egg wash and double-dip in batter + panko.
Frying
- 5
Heat oil
Pour about 3–4 cups (roughly 1 liter) of neutral oil into a deep, heavy pot or Dutch oven to a depth of 2–3 inches. Attach a thermometer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 45–60 seconds.
- 6
Fry the claws
Fry the breaded crab claws in small batches (6–8 pieces depending on pot size) to avoid lowering the oil temperature. Gently place claws into the oil with tongs or a spider. Fry for 2.5–4 minutes, turning once, until the crust is golden brown and the internal meat is hot (shell should be fragrant and meat opaque). Do not overcrowd. Adjust heat to maintain 340–360°F (170–182°C).
- 7
Drain
Using a spider or slotted spoon, transfer cooked claws to a wire rack set over a baking sheet or paper towels to drain for 1–2 minutes. Lightly season with a pinch of salt immediately after frying.
Dipping Sauce
- 8
Make sauce
While the oil heats or during frying, whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha (or to taste), 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1 teaspoon honey, chopped chives, and 1/4 tsp salt in a small bowl. Taste and adjust seasoning—add more lemon for brightness or more sriracha for heat. Chill until ready to serve.
Finish & Serve
- 9
- 10
Safety & leftovers
Let leftover fried claws cool slightly, then refrigerate in a single layer in an airtight container for up to 2 days. Re-crisp in a 400°F (205°C) oven for 6–8 minutes rather than microwaving to avoid sogginess.