Make Deep Fried Crab Claws using the new Lulu’s Kitchen cookbook from Lucy Buffett. This wonderful seafood recipe cookbook has classic Southern coastal cuisine and is packed with fantastic recipes from her famous Gulf Coast restaurant, LuLu’s. Recipes include delicious deep fried crab claws, seafood gumbo, grilled snapper, garlic cheese grits and more.
Deep Fried Crab Claws Recipe:
2 cups LuLu’s Crazy Frying Flour (see below).
2 cups whole milk
1 tablespoon LuLu’s Perfect Pepper Sauce or any “medium hot” hot sauce.
Peanut oil or vegetable oil, approximately 6 cups or enough to fill skillet about two inches deep.
1 pound blue crab claws, cooked and fresh (not frozen) and shells removed.
Lemon wedges for garnish.
Place LuLu’s Crazy Frying Flour in a bowl.
Place milk and hot sauce in another bowl.
In a cast iron or heavy skillet, heat oil to 355 degrees over medium-high heat. (Use candy or fry thermometer for accuracy or until a little flour flicked into the oils sizzles).
Take a few crab claws at a time and dredge through flour. Dip in milk, and then dredge through flour again.
Gently drop in hot oil. Fry crab claws until golden brown, turning once during cooking until they float to the top, about 2 minutes on each side. Adjust heat as necessary to keep oil temperature around 350 degrees. Drain on paper towels and serve immediately with lemon wedges.
LuLu’s Clue: Blue Crab is a staple of the brackish bays and sounds along the Gulf Coast. Like any crustacean, the claw meat is the sweetest. Crab meat becomes stringy when frozen, so I use fresh.
LuLu’s Clue 2: I serve sliced lemons with all of my fried food. It is not just for looks but squeezing a little lemon over fried seafood cuts the greasiness and enhances the flavor of the crab.
Lulu’s Crazy Frying Flour:
2 cups all purpose flour
2 tablespoons LuLu’s Creola Seasoning
1 ½ teaspoons salt
1 tablespoon black pepper
Combine flour, seasoning, salt and black pepper.