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Fried Crab Claws - a Gulf Coast classic.
1 pound fresh Blue Crab Claws
1 bottle pale beer
1 cup cornmeal
1/2 cup Masa Harina
Cajun Seasoning
Peanut oil for frying
Marinate the crab claws in beer for 1 to 2 hours. In a large bag or fish-breader combine cornmeal, masa, and Cajun Seasoning to taste and shake well to mix. Drain the crab claws and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high. Fry until golden brown, turning occasionally. Drain by placing onto a cooling rack over paper towels, lightly season at this point.
1 pound fresh Blue Crab Claws
1 bottle pale beer
1 cup cornmeal
1/2 cup Masa Harina
Cajun Seasoning
Peanut oil for frying
Marinate the crab claws in beer for 1 to 2 hours. In a large bag or fish-breader combine cornmeal, masa, and Cajun Seasoning to taste and shake well to mix. Drain the crab claws and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high. Fry until golden brown, turning occasionally. Drain by placing onto a cooling rack over paper towels, lightly season at this point.
