Fried Crab Claws Recipes

FRIED SOFT-SHELL CRAB

Steps:

• Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
• Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
• Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

MARINATED CRAB CLAWS

Steps:

• In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
• Serve chilled.

FRIED CRAB CLAWS

Steps:

• Heat oil over medium-high heat in a heavy skillet or large pot and bring it to 350°F.
• Add the eggs, milk, hot sauce, garlic powder, onion powder and 1 teaspoon of the Creole seasoning to a small mixing bowl, and whisk well to combine.
• Add the flour, cornmeal, corn starch and other 1 teaspoon of Creole seasoning to another large mixing bowl and mix well.
• Take the crab claws and dip into the egg mixture (egg wash).
• Dip into the flour mixture to coat well and put onto a plate until they're all coated.
• Once the vegetable oil has reached 350°F on a frying thermometer drop the crab claws in. Move them around a little with your slotted spoon so they don't stick together. Remove after about 3 minutes. They'll be a nice golden brown in color.
• Allow to drain on a plate lined with paper towels then serve with your favorite dip/ cocktail sauce.

FRIED CRAB LEGS

Steps:

• Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms etc so don't waste.
• crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn't get them as fine as I like though).
• season one side of legs with garlic and cayene (or use the.
• seasonings you like).
• roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
• heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. should be a light brown.
• turn again to allow further browning, remove to paper towles to drain excess grease
• serve while hot with lemon wedges and garnish with chives or parsley if desired.

FRIED CRAB CLAWS RECIPE

Steps:

• Directions for batter In a 1-quart mixing bowl, combine all of the above ingredients. Whisk with a wire whip to ensure mixture is well blended. Set aside Directions for breading In a 1-quart mixing bowl, combine all of the above ingredients. Set aside. Directions for frying In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil according to manufacturer's directions or to 375° F. Place crab claws in batter mixture and allow to sit 10-15 minutes. Drain all excess liquid from crab claws and bread well in yellow corn flour. Shake off all excess breading and deep fry a few dozen at a time until claws turn golden brown and float to top of frying unit. Remove and drain on paper towels and serve hot with cocktail or tartar sauce. *NOTE: Yellow corn flour may be found in most gourmet shops or food stores. It may be packaged and pre-seasoned as a seafood breading mix such as fish fry. If unavailable in your area, plain flour or equal parts flour and yellow corn meal may be substituted.