Fried crab claw fingers go by many names. I frequently see them called crab fingers, cocktail crab claws, or even just crab claws. I am referring to the tiny little crab claws you can find in a plastic container in most grocery stores. Today I’m going to show you how to fry these delicious little crab morsels.
Crab fingers make for a perfect appetizer, especially for a seafood dinner. The only downside is the price. They can be quite pricey depending on the time of year, your location, and various other market conditions. Fried crab claw fingers are an occasional treat for me.
Ingredients:
- crab claw fingers
- 1/2 cup of flour
- 1/2 cup of cornmeal
- 2 eggs
- season salt
- 1/4 cup of fish fry mix
Prep
For prep, we need to mix together our dredge and egg wash. This is the same dredge I used in my fried catfish and fried shrimp recipes. It is a versatile mix that works for numerous fried seafood products.
Toss all three powder ingredients into a mixing bowl or plastic container. Use a whisk to mix the dredge together. Shake the bowl to ensure the ingredients at the bottom are incorporated.
For the egg wash, crack two eggs into a mixing bowl. Add about a quarter to half cup of water and a pinch of season salt. Whisk together until homogenous.
Crab claw fingers usually come frozen, so you will want to thaw them out prior to cooking. Leaving them in the refrigerator overnight is the best method, but if you are in a hurry you can run cold water over them. Just don’t leave them out at room temperature too long.
How To Cook Crab Claw Fingers
To cook the crab claw fingers, start by turning your deep fryer on 350 degrees. As always, they can be cooked on the stovetop if necessary, just watch your oil temps These things cook quickly, and you don’t want to overdue as the meat is very delicate.
While the oil is heating, we can dredge the claws. Begin by dumping them into the egg wash. Strain as much of the wash off as you can, and then transfer them to the dredge. Toss the crab claw fingers in the dredge until they are fully coated and then set aside.
Once the oil comes to temp, drop the claws in. They only take 1 to 2 minutes to cook. As is the case with shrimp, overcooking the crab claws will lead to rubbery meat. As soon as they start to float, pull them up and check to see if the breading is solid. If the crust is not falling off to the touch, the claws are done.
What To Serve With Fried Crab Claw Fingers
Fried crab claw fingers are an amazing appetizer for seafood dinners. They go amazingly well with fried fish, shrimp, oysters, you name it. Alternatively, they offer a nice contrast to grilled seafood.
These little crab bites go great with other meals as well. They can turn up the prestige of your Southern Sunday dinner. If you are looking to plan a big meal for your family, check out my Ultimate Southern Sunday dinner ideas guide!
All of the usual seafood sauces go great with fried crab claw fingers. My personal favorite is cocktail sauce, but tartar sauce is fantastic as well. Good old-fashioned ketchup will work too.
You can serve crab claw fingers as an entree too. French fries and coleslaw are the traditional sides with seafood plates in the South. You can’t forget the hush puppies either! Other good sides include mac and cheese, and turnip greens.
Other Ways To Cook Crab Claw Fingers
If you are looking for a break from fried foods, there are other ways to cook crab claw fingers. One of my favorites is to saute them with butter and cajun seasoning. Gently toss the crab fingers on medium-high heat for 2 to 3 minutes. As with frying, be careful not to overcook them!
Theoretically, you could blacken crab claw fingers, but I wouldn’t recommend it. They are so small and delicate that you are likely to overcook them before you get them properly blackened. If you want to try, make sure you have a piping hot pan and cook them as quickly as possible.
You can steam and boil crab fingers as well. The spices of a low country boil pair outstandingly well with the delicious crab claw meat. You won’t regret trying this flavor combination.
