Crab Claw Appetizers Recipes

HOW TO COOK CRAB CLAWS

Steps:

• Thaw the crab claws completely. Either defrost in the refrigerator overnight or place under running water for 30 minutes.
• In a small saucepan, melt the butter over medium-low heat. Skim off the froth on the surface using a spoon. Then stir in 1 teaspoon of fresh lemon juice. Set aside.
• Optional: Reheat the claws by boiling or steaming for 3-4 minutes (see note). To boil: fill a medium pot halfway with cold water and add a pinch of salt. Bring to a boil and use tongs to add the crab. To steam: Add an inch of water and a steamer basket to a medium pot. Bring the water to a boil and use tongs to add the crab.
• Using kitchen tongs, transfer the claws to a platter and serve with warm lemon butter sauce.

CRAB CLAW APPETIZERS

Steps:

• In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
• Spoon into a bowl and add the crab.
• With a spoon spread an equal portion of puree over the meat on each claw.
• Set aside.
• Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
• Drain on paper towels.
• Serve when you can handle pincers, or chill overnight and reheat in oven.
• Whisk together lime, soy sauce and jalapeno to dip claws in.

MARINATED CRAB CLAWS

Steps:

• In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
• Serve chilled.

CRAB CLAW SCAMPI

Steps:

• 1. Rinse & drain Crab Claws,place evenly in pan(use a foil pan for easy disposal).
• 2. Drizzle olive oil & wine over claws, then add sea salt & pepper, garlic, parsley. Slice butter & place sparingly over claws. Cover with foil to seal in flavor. Put in oven for 15-20 minutes.

FRIED CRAB CLAWS

Steps:

• Heat oil over medium-high heat in a heavy skillet or large pot and bring it to 350°F.
• Add the eggs, milk, hot sauce, garlic powder, onion powder and 1 teaspoon of the Creole seasoning to a small mixing bowl, and whisk well to combine.
• Add the flour, cornmeal, corn starch and other 1 teaspoon of Creole seasoning to another large mixing bowl and mix well.
• Take the crab claws and dip into the egg mixture (egg wash).
• Dip into the flour mixture to coat well and put onto a plate until they're all coated.
• Once the vegetable oil has reached 350°F on a frying thermometer drop the crab claws in. Move them around a little with your slotted spoon so they don't stick together. Remove after about 3 minutes. They'll be a nice golden brown in color.
• Allow to drain on a plate lined with paper towels then serve with your favorite dip/ cocktail sauce.