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. 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.
Combine flour, seasoning, salt and black pepper. Mix thoroughly. Get the full crab claw recipe here: