If someone you love is a fan of fried crab claws & cocktail sauce, make them feel special with this easy, yummy recipe.
I would never had made my own fried crab claws & cocktail sauce unless my birthday girl hadn’t requested them. When my Emma opted to forgo her traditional Bright Star birthday dinner by eating at home, I was hoping she would request something easy. Spaghetti, maybe?
When Emma told me she wanted filet mignon and fried crab claws & cocktail sauce, I smiled outwardly but inwardly wished we could eat out. I dreaded the thought of breading and frying. But, I told her “sure thing” and headed to the fish market for claws.
The story ends well, as the claws were NOT hard to make, and they were DELICIOUS!! Better yet, I bought two pounds (for what one would have cost at the restaurant), so we all ate claws to our hearts’ content. #nevergetenoughinarestaurant
If someone you love is a fan of this appetizer, give this recipe a try. You’ll be surprised at how easy it is, and your loved one will feel pampered and special.
The birthday dinner menu that I served is below, along with links to recipes that are on the blog. If you try any of these, please let me hear back from you. If you have any favorite recipes to share, please do. As always, thanks for stopping by. Be blessed, and stay savvy!!
These are easy to make and so delicious!
20 min
10 min
30 min
Save RecipeIngredients
- FRIED CRAB CLAWS:
- 1 pound crab claws
- 1 1/2 cups cornmeal mix
- 1 1/2 cup panko crumbs
- 2 eggs
- 1-2 tsp Creole seasoning
- 2 cups oil (I used peanut oil)
- COCKTAIL SAUCE:
- 1/2 cup ketchup
- 2 TB horseradish
- 1 TB fresh lemon juice
- dash hot sauce
Instructions
- FRIED CRAB CLAWS:
- Beat eggs; pour into shallow pan.
- Put cornmeal and panko crumbs into large bowl; mix well.
- Place large container aside to transfer breaded claws to hot oil.
- Heat oil in large 12" skillet on medium high to high.
- Dip claws in egg until coated on all sides..
- Toss claws in breading--shaking off excess.
- Fry claws in batches (roughly 15-20 claws) for 2-3 minutes or just until golden.
- Remove claws and drain on paper towels.
- Repeat until all claws are fried. Discard oil.
- Serve with cocktail sauce.
- COCKTAIL SAUCE:
- Mix all ingredients well; add more horseradish if needed to make spicier.
- Keep covered in fridge for up to one week.
Emma’s Birthday Dinner Menu
Fried Cocktail crab Claws (recipe below)
Kensington Club Filet Mignons
Gourmet Gruyere Cheese Grits
Roasted Asparagus with fresh Parmesan
Grilled Corn on The Cob
Kale Salad with homemade honey balsamic vinaigrette
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