Crab fingers are a great
appetizer, and can be served as a complement to other seafood dishes
such as fried fish and stuffed flounder.
Prepare the claws by peeling away the shell. You'll only be using
the pincer end of the claw. You can also purchase these already
prepared to fry at some seafood markets. To see how to prepare
them yourself click
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2/3 cup of milk
1 tsp. Creole Seasoning (your choice)
1/2 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. hot sauce
1/2 tsp. cayenne pepper
1 tbs. corn flour or fish fry
1 tbs. corn starch
Salt and fresh ground black or white pepper.
Put claws in liquid mix. Mix
it all up and marinade it for 30 or more minutes in the ice box.
1 cups corn flour (see note 1) or fish fry.
1/2 cup cornstarch (makes it stick better)
2 Tbs. Creole Seasoning
1/2 tsp Salt
1/2 tsp. Black Pepper
1/2 tsp. Cayenne
1 tsp lemon and pepper seasoning
Don't hesitate to adjust any of this to your liking...
Put the claws in the dry mix and let sit a minute or so moving it around
just a little.
Use peanut oil, about 1" in a pan depending upon the pan depth. Heat to
350ºF (hot oil will burn you badly, be careful).
Fry them until golden brown. Claws cook quick. If you use claws
from a crab boil they will not bubble as much as fresh. You still
want to get them a little brown.
Have a little tartar and/or rémoulade sauce and lemon handy for extra
There's a place out of Slidell that you can order crab claws
ready to fry (unbattered). Pontchartrain