Fried Crab Claws, also known as Fried Crab Fingers or Fried Cocktail Crab Claws, make for a delightful appetizer or main dish that can be prepared effortlessly. This uncomplicated recipe from the recipe blog Grits & Pinecones showcases the tantalizing flavors of blue crab claws, which are first soaked in buttermilk, then coated in a seasoned corn flour mixture, and finally deep-fried to achieve a delectable golden brown and crispy texture. For seafood enthusiasts, it’s likely that you’ve come across these mouthwatering crustaceans on the menus of seafood restaurants, or perhaps you’ve even indulged in them yourself, appreciating their exquisite taste. However, you may not have realized just how straightforward it is to recreate these culinary delights in the comfort of your own kitchen.
Ingredients for Fried Crab Claws
- 12 ounces of blue crab claws, alternatively called cocktail crab claws
- 1 ½ cups of corn flour
- 1 ½ cups of buttermilk
- 1 quart of peanut oil
- 1 tablespoon of Creole seasoning
- 1 teaspoon of kosher salt
Directions for Fried Crab Claws
- Begin by combining the corn flour, Creole seasoning, and salt in a pie plate or shallow dish, whisking them together.
- In a medium-sized bowl, pour the buttermilk and add approximately half of the crab claws.
- Take out the crab claws from the buttermilk, allowing any excess to drip off.
- Toss the claws gently in the corn flour breading mixture to coat them.
- Once the pieces are coated, transfer them to a plate. Repeat steps two to four with the remaining claws until all of them have been soaked in buttermilk and dredged in the corn flour breading.
- Heat the peanut oil in a 10-inch cast-iron skillet, ensuring that the oil fills it to a depth of approximately one inch. Place the skillet over medium-high heat and let the oil reach a temperature of 350 degrees Fahrenheit, as measured using a candy or deep-fry thermometer.
- Once the oil reaches 350 degrees, carefully add about a dozen pieces to the hot oil. Gently stir to separate any pieces that may stick together, and let them cook. Use a spider strainer or a slotted spoon to remove the claws when they turn lightly golden brown and become crispy. This process should only take about a minute.
- Set the fried claws on a wire cooling rack, with a paper towel underneath to absorb any excess oil. If the temperature of the oil drops below 350 degrees, wait until it returns to that temperature before adding more claws. Repeat this process until all of the pieces have been fried, and serve immediately.
- Enjoy!
Notes:
- Reheating the leftovers can be done in a couple of ways to ensure their deliciousness. An air fryer proves to be the ideal choice, taking approximately three to four minutes at a temperature of 400 degrees. Alternatively, you can opt for a conventional oven set to 400 degrees for about four to five minutes. It is worth noting that reheating in a microwave is not recommended as it may affect the texture and taste.
- For a delightful variation in flavor, you can experiment by substituting Creole seasoning in the breading with the zesty Old Bay Seasoning.
- In case you are unable to find corn flour, fret not, as there are suitable substitutes available. You can replace it with a mixture of finely ground cornmeal and all-purpose flour in equal proportions. Additionally, you have the option to use your preferred store-bought fish fry breading mix, panko, or bread crumbs. However, bear in mind that the taste and texture may differ slightly depending on the substitute you choose.
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