Golden Fried Crab Claws with Spicy Remoulade

Crispy fried crab claws with a kick! My easy recipe & spicy remoulade will be your new go-to seafood appetizer. Ready in under an hour! Get the recipe!

Recipe Introduction: Crispy Fried Crab Claws!

Fancy a bit of alright? ever wondered how to turn humble crab claws into a right lovely jubbly feast? this fried crab claws recipe is just the ticket! imagine biting into a golden, crispy shell revealing sweet, succulent crab meat.

It’s a proper treat, honestly.

Golden, Crispy Goodness

This ain’t your average seafood snack. these crispy crab claws are inspired by the flavours of the coast. we're talking a delightful crunch and a spicy kick.

It's like bringing the seaside to your kitchen, innit?

Quick and Easy(ish)

It has its origins in coastal cuisine, where fresh seafood is abundant. while not exactly a "five-minute wonder," with an hour and 5 minutes including prep and cooking, it's a manageable recipe.

This recipe yields 4 servings, perfect for sharing as an appetizer. serve with your home made spicy remoulade!

Benefit? Flavour Explosion!

Besides being utterly delicious, crab is packed with protein. it's a great source of essential minerals. perfect for parties, a light lunch, or just a spot of weekend indulgence.

These golden fried seafood treasures are guaranteed to impress. what makes them special? the combination of textures and that punchy remoulade.

It’s a flavour explosion in your mouth, honestly. and using panko is critical for the perfect crispy coating .

Right, now let's get to those ingredients, shall we? And don't forget that lemon wedge! Okay, lovely jubbly!

Ingredients & Equipment for the Best Fried Crab Claws

Okay, lovely jubbly! Let’s talk about what you'll need to make these amazing fried crab claws . Think coastal cuisine meets your kitchen, innit? Honestly, it's easier than you think.

Main Ingredients: Crab Claw Recipe Essentials

We start with the star: 1 pound (450g) of crab claws , cleaned. make sure those crab claws are fresh! you want them to smell sweet, not fishy.

Another key ingredient is panko breadcrumbs . you'll need 1 cup (100g) . for the flour, you'll need 1 cup (125g) . you'll also need 2 large eggs and, of course, oil for frying.

Seasoning Notes: Flavour Enhancers

Don't forget the spices! salt (1 teaspoon) , black pepper (½ teaspoon) and paprika (½ teaspoon) are musts. want a kick? add ¼ teaspoon of cayenne pepper.

These create that perfect golden brown crust we're after. oh my gosh! remoulade is a staple in our fried crab appetizer.

Spicy Remoulade: The Secret Sauce

To make the remoulade, grab ½ cup mayonnaise , 2 tablespoons dijon mustard , and 1 tablespoon prepared horseradish . add 1 tablespoon each of finely chopped green onion and parsley .

A squeeze of lemon juice (1 tablespoon) and a dash of hot sauce (1 teaspoon) complete the sauce. trust me, this homemade remoulade is where it is at.

Okay. just wow!

Equipment Needed: Simple Tools

You don't need fancy gear. get three shallow dishes for your breading station . a large pot or dutch oven is essential for frying.

You will also need a slotted spoon. finally, i find having an instant-read thermometer crucial for keeping the oil at a steady 350° f ( 175° c) .

Alright, you are good to go to make some crispy fried crab claws.

Golden Fried Crab Claws with Spicy Remoulade: A Seaside Delight

Fancy a right tasty seafood snack , that is easy to make? okay, lovely jubbly! then look no further. these fried crab claws are where it's at.

Picture this: golden, crispy crab claws with a zingy remoulade sauce . seriously, what's not to love? this crab claw recipe delivers that seaside pub vibe straight to your kitchen.

Forget those expensive restaurant trips. this is cheaper and tastes better, honestly.

Prep Steps: Let's Get Organized!

First, the essential mise en place . get all your ingredients prepped and ready to rock. it makes life so much easier.

For time-saving tips, measure everything out before you start. honestly, it's a lifesaver.

Always give the crab claws a good pat down. Remove excess water.

Essential mise en place is so important. It helps you to organize the process, and makes it very easy for you to cook better.

Step-by-Step: From Claw to Crispy!

1. Remoulade Magic: Whisk together all the remoulade sauce ingredients. Pop it in the fridge for at least 30 minutes . This helps the flavours to blend well.
2. Breading Station: Flour mix, egg wash, and then the panko. Sorted.
3. Bread the Claws: Dredge each crab claw in flour, then egg, then panko. Chill for 30 minutes . This is important.
4. Heat the Oil: Heat vegetable or peanut oil to 350° F ( 175° C) . This is the critical temperature .
5. Fry Time: Fry the crab claws in batches for 2- 3 minutes until golden brown . You are looking for a golden brown crust .
6. Drain and Serve: Drain on paper towels and serve immediately. That crispy goodness is calling your name!

Pro Tips: Ace Your Crab Claws!

Want that restaurant-quality finish? dry those cleaned crab claws thoroughly ! sounds obvious, but it makes a massive difference to the crispy crab claws .

And don't overcrowd the pan! trust me. make the remoulade sauce ahead of time, the flavors will truly get to meld together.

Lovely.

Okay, lovely jubbly! There you have it, your chance to enjoy some fried crab claws at home.

Right then, let's talk recipe notes for these golden fried crab claws . honestly, the recipe's a breeze, but a few pointers will make you look like a proper chef, innit? okay, lovely jubbly! let's dive in.

Recipe Notes

Serving 'em Up Right

Plating and presentation, yeah? don't just chuck 'em on a plate. a few lemon wedges brighten things up no end.

Fancy a bit of colour? try a sprig of parsley. as for sides, coleslaw is a classic, or some good ol' french fries .

And to wash it all down? a crisp sauvignon blanc or a pint of pale ale does the trick. they pair perfectly with this pub style fried crab appetizer.

Storing the Goods

Leftover fried crab claws ? rare, i know, but hey, it happens. pop 'em in the fridge, airtight container. they'll be grand for a day or two.

For a longer stint, freezing's an option. let them cool completely first. reheating? oven's best. keeps 'em crispy. microwaving's a no-no unless you fancy soggy claws.

Critical: always ensure reheating reaches 165° f ( 74° c). this is key for avoiding nasties in seafood snack.

Twists on a Classic

Fancy a bit of a change? go gluten-free – swap regular flour and panko for gluten-free versions. sorted! for a healthier option, try baking in an air fryer .

It gives that crispy goodness without all the oil. another tip: add lemon pepper to your flour dredge. gives a real zing.

You can also consider changing mayonnaise with greek yogurt in the spicy remoulade recipe.

Nutrition Guff

Alright, not everyone's a fan of this bit, but here's the lowdown. fried crab claws aren't exactly health food, are they? but they're a good source of protein .

Just be mindful of the fat content. and remember, everything in moderation, eh? each crispy crab appetizer also features many key health benefits from seafood.

So there you have it. all the bits and bobs to make your fried crab claws experience a winner. don't be afraid to get stuck in and have a laugh while you're at it.

Remember, the best dishes are made with a bit of love. now go on, get frying!

Frequently Asked Questions

What's the secret to getting really crispy fried crab claws?

The key to truly crispy fried crab claws lies in a few simple tricks. First, make sure your crab claws are bone-dry before breading – pat them down with paper towels until they're practically auditioning for a desert scene in Lawrence of Arabia! Also, chilling the breaded claws for 30 minutes helps the breading adhere better, resulting in a superior crunch. And finally, make sure your oil is at the right temperature (350°F/175°C) for the love of Mary Berry!

Can I make this recipe for fried crab claws ahead of time?

You can certainly get a head start. The spicy remoulade sauce can be made up to a day in advance and stored in the fridge – in fact, the flavors actually improve as they meld together. You can also bread the crab claws a few hours ahead, but for the best results, fry them just before serving. Nobody wants soggy crab claws; that's just not cricket!

What's the best oil to use for frying the crab claws?

Vegetable oil or peanut oil are both excellent choices for frying. They have a high smoke point, meaning they can withstand the heat without breaking down and imparting off-flavors. Avoid olive oil, as it has a lower smoke point and can make your fried crab claws taste a bit... well, not quite right. You want a clean, neutral flavor, like a good cuppa!

Is there a healthier way to cook these, like an air fryer option for fried crab claws?

Absolutely! If you're watching your waistline, the air fryer is your best mate. Lightly spray the breaded crab claws with oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through. You'll still get that satisfying crispiness, but with a fraction of the oil. It's a bit like having your cake and eating it, too... or, in this case, having your fried crab claws and feeling good about it!

How long can I store leftover fried crab claws?

While fried crab claws are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that they will lose some of their crispness, so reheating them in a hot oven or air fryer is recommended to restore some of that texture. But honestly, if you've got leftovers, you've done something wrong!

Can I add different spices to the breading to change the flavour profile of the fried crab claws?

Definitely! Don't be shy – experiment with your spice rack! Adding a tablespoon of lemon pepper seasoning will give a vibrant flavor; or a teaspoon of Old Bay seasoning will give you a taste of the Chesapeake Bay. For a spicier kick, consider adding a pinch of chili powder or a dash of your favorite hot sauce to the flour mixture. Let your creativity flow – it's your kitchen, after all; you are the master chef!

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