This recipe makes the most delicious crab claws. Use fresh claws for the best results, and coat them in this easy batter, adding a little Creole seasoning for flavor. They fry in about two minutes, or sometimes less, so keep an eye on them and remove them from the fryer as soon as the batter is golden brown. You can use Cajun seasoning instead of Creole seasoning if you have that in the pantry instead, and you can use cornstarch if you do not have a bag of Fish & Shrimp Fry.
The cocktail sauce is made with ketchup, a little lemon or lime juice, and some freshly prepared horseradish. Although you can buy cocktail sauce, the homemade kind has a fresher flavor and you only need to stir three ingredients together so you can make it in a couple of minutes.
Serve this excellent crab claws recipe alone, as a snack, or pair it with fries to make a complete meal, perhaps also offering some tossed salad on the side. A lot of people buy craw claws and then realize they do not have a good crab claws recipe, so if you have some fresh claws to use, you might want to give the following recipe a try, because it is so easy to make and the results are incredible.
- 1 lb fresh crab claws
- 1 bag of Fish & Shrimp Fry (or cornstarch)
- ½ cup all-purpose flour
- Pinch of Creole seasoning
- 2 eggs
- ½ cup milk
- 1 tablespoon lemon or lime juice
- 4 lemon wedges, to serve
- Canola oil, for frying
- 1 cup ketchup
- 2 teaspoons prepared horseradish
- Squeeze of lemon or lime juice
- Pour 2 inches of canola oil into a pot or deep-fryer.
- Stir the Fish & Shrimp Fry mix (or cornstarch) with some Creole seasoning in a big bowl.
- Crack the eggs into a smaller bowl, and then mix in the lemon or lime juice, and the milk.
- Heat the oil over a moderate heat.
- Coat some of the crab claws in the egg wash, and then toss them in the Fish Fry mixture until evenly coated.
- Put them on a platter and repeat with the remaining crab claws until they are all coated.
- Fry about 10 at a time for a couple of minutes, and then drain them on paper towels.
- Stir the cocktail sauce ingredients together, then serve the crab claws hot, with the lemon wedges and sauce on the side.
Crab claws have a beautiful and very distinctive flavor, and battering them seals in their lovely juices. The batter is light yet crispy and rich, and flavored with Creole seasoning and a little lemon or lime juice. This crab claws recipe is quick and simple to prepare, and the homemade cocktail sauce might seem very basic but the flavor complements the hot, crunchy crab perfectly. Serve some lemon wedges too, like in the picture, so people can squeeze the lemon juice over their portion of crab claws if they choose to. This is a great shellfish comfort food recipe and one you will want to make again and again.
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