Fried Crab Claws
Crispy and delicious fried crab claws, perfect for a quick and satisfying appetizer that feels like a restaurant treat.
Ingredients
Main Ingredients
- 1 lb 1 to 1.5 pounds crab claws or crab fingers, thawed if frozen Look for already cooked claws for best results.
- 1 cup all purpose flour To be mixed with seasoning.
- 2 teaspoons Old Bay or seafood seasoning You can also use other preferred seafood seasonings.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 eggs Whisked with milk.
- 2 tablespoons milk Or water can be used.
- 1.5 cups panko breadcrumbs For extra crunch.
- Oil for frying (vegetable, canola, or peanut oil) Amount will depend on frying method.
- Optional: lemon wedges and parsley
Instructions
Preparation
- Pat the claws really dry with paper towels to help the coating stick and keep the oil from popping.
- Set up three bowls: one for flour mixed with seasoning, one for whisked eggs with milk, and one for panko.
- Dip each claw in flour, then egg, then panko, pressing the panko on gently to ensure it sticks.
Cooking
- Heat about 1 to 1.5 inches of oil in a skillet or pot to 350°F.
- Fry in batches for about 2 to 3 minutes per side, until golden and crisp. The crab meat is usually already cooked.
- Drain on a wire rack or paper towels, then sprinkle with a tiny pinch of salt while they are still hot.
Notes
For best results, fry in batches and do not overcrowd the pan to keep everything crisp. Serve with your choice of dipping sauces such as tartar sauce, spicy remoulade, or lemon mayo.