RECIPE
Ingredients
· 12 ounces crab claws or crab fingers (pre-cooked)(30-40)
· 4 to 6 ounces clarified butter
· 2 to 3 garlic cloves, minced
· 2 tablespoons creole seasoning
· 1/2 teaspoon salt
· 1 teaspoon fresh chopped parsley
· 2 to 3 lemon wedges, for serving
Instructions
1. In a pan, heat to medium, the clarified butter and garlic.
2. Cook for a few minutes before adding the Creole or Cajun seasoning and salt.
3. After another minute or so, add in the cocktail crab claws and fresh parsley.
4. Allow the crab to warm through (this should only take a minute, or two).
5. Pour onto a platter. Garnish with a touch of fresh chopped parsley.
6. Serve with lemon wedges.
FRIED CRAB CLAWS
Ingredients
· 16 ounces cocktail crab claws (30–40 count)
· peanut or canola oil for frying
· 2 eggs
· 1/4 cup milk
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 2 teaspoons Creole seasoning
· 1/2 teaspoon salt
· 1 teaspoon fresh chopped parsley, for garnish
· lemon wedges, for serving
For the flour dredge:
· 1/2 cup flour
· 1/2 cup cornmeal
· 1/4 cup cornstarch or rice flour
· 1/2 teaspoon salt
· 1 to 2 teaspoons Creole seasoning
Or use Zatarains Fish Fry Seasoned Breading Flour
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Instructions
1. Heat enough oil to 350° (enough for a medium to deep fry)
2. In a bowl, combine the eggs, milk, onion powder, garlic powder, salt and Creole seasoning.
3. Whisk until combined.
4. In a separate bowl or freezer bag, combine the flour, cornmeal, cornstarch, salt and Creole seasoning.
5. Shake to combine.
6. Dunk each crab claw into the egg mixture, then fully coat in the flour mixture.
7. Fry until golden brown on both sides. This should only take about 2 to 3 minutes. (Do NOT overcrowd the pan…fry in batches, if necessary).
8. Place fried crab claws on paper towels, or a wire rack to drain excess oil.
9. Plate. Sprinkle with fresh parsley and serve with lemon wedges.
10. Accompany with your favorite dipping sauce (see post for suggestions).
11. Serve immediately.
REMOULADE SAUCE
Ingredients
· 1 cup mayonnaise
· 4 Tbsp brown mustard
· 2 Tbsp fresh lemon juice
· 1-2 cloves garlic, minced
· 2 Tbsp capers, finely chopped
· 2 Tbsp cornichons or dill pickles, finely chopped
· 1 Tbsp fresh parsley, finely chopped
· 1 Tbsp fresh chives, finely chopped
· 1 Tbsp prepared horseradish
· 1-2 tsp Tabasco
· 1 tsp paprika (smoked or regular)
· 1 tsp Cajun seasoning (adjust to your spice preference)
· 1/2 tsp sugar, or more to taste
· Salt, if needed, and black pepper to taste
Instructions
1. Mix everything together really well, and then taste to adjust it in any way. I sometimes add a bit more sugar, or a bit more Tabasco. Normally I don’t need to add any salt at all.
2. The sauce can be used right away, or chilled. It will thicken up a bit as it chills. Homemade remoulade sauce will last from 1-2 weeks, properly stored in an airtight container in the refrigerator.
COCKTAIL SAUCE
Ingredients
· ½ cup ketchup
· 1 to 2 tablespoons prepared horseradish, as needed (extra hot or creamed)
· 1 tablespoon fresh lemon juice, or to taste
· ¼ teaspoon Worcestershire sauce
· Pinch of freshly ground black pepper
· Few drops of Tabasco, to taste
Instructions
1. In a small bowl, combine the ketchup, 1 tablespoon of the horseradish, lemon juice, Worcestershire sauce, pepper, and Tabasco. Taste and add additional horseradish and/or hot sauce, if needed.
2. Cover and refrigerate until ready to use.
