How to Cook Crab Claws
Fried Crab Claws (also called Crab Fingers) are a scrumptious appetizer on most Cajun restaurant menus.
They are real easy to make, and real good to eat!
Fried crab claws is a must-have in your Cajun cooking recipes arsenal, so let’s see how to cook crab claws –
Ingredients for Fried Crab Claws
1 pound fresh crab claws
1/2 cup of corn flour (or a bag of prepared Fish and Shrimp Fry)
1/2 cup all-purpose flour
Tony’s Creole Seasoning
1/2 cup milk
lime or lemon juice
fresh prepared horseradish
Canola oil for frying
Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.
Pour the corn flour, flour, and Tony’s into a large mixing bowl. Stir well.
In a smaller mixing bowl, crack the egg and add milk and 1 tablespoon lemon or lime juice. Mix well.
Heat oil on a medium heat (#6).
Put several crab claws in the egg wash to coat.
Then, toss crab claws into the corn flour mixture and coat well.
Place on a clean platter.
Repeat until all crab claws are battered.
Place crab claws in the fryer – maybe a dozen at a time.
(They only need to fry about 2 minutes or less. They cook really quick.)
Remove to a drain on paper towels.
Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.
Serving Fried Crab Claws
One pound of Crab Claws will likely serve 6-8 people as an appetizer. They are pretty addictive. Enjoy!