How to Cook Crab Claws

Learn How to Cook Crab Claws with Beryl and Cajun Cooking TV.

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 –

How to Cook Crab Claws: Ingredients

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
2 eggs
1/2 cup milk
lime or lemon juice
ketchup
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!

How to Make Cocktail Sauce

https://www.cajuncookingtv.com/how-to-make-cocktail-sauce

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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