Ingredients:

  • 1 pound (450g) crab claws, cleaned and thoroughly dried
  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • ½ teaspoon (2.5g) paprika
  • 1/4 teaspoon (1.25g) cayenne pepper (optional, for extra heat)
  • 2 large eggs, lightly beaten
  • 1 cup (100g) panko breadcrumbs
  • Vegetable oil or peanut oil, for frying (at least 3 inches/7.5 cm deep)
  • ½ cup (115g) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) prepared horseradish
  • 1 tablespoon (15ml) finely chopped green onion
  • 1 tablespoon (15ml) finely chopped parsley
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) hot sauce (such as Tabasco or Crystal)
  • ½ teaspoon (2.5g) paprika
  • ¼ teaspoon (1.25g) cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Whisk together all remoulade ingredients in a small bowl. Taste and adjust seasonings. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. In the first shallow dish, combine flour, salt, pepper, paprika, and cayenne pepper (if using). In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
  3. Dredge each crab claw in the flour mixture, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Then, coat evenly with panko breadcrumbs, pressing gently to adhere. Place breaded claws on a plate. Chill breaded crab claws in the fridge for 30 minutes.
  4. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable or peanut oil over medium-high heat to 350°F (175°C).
  5. Carefully add the breaded crab claws to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and crispy.
  6. Remove the fried crab claws with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the chilled spicy remoulade.