Shelled and fried crab fingers make delicious appetizers.
Crab claw fingers are convenient in that you can hold the bottom claw portion and eat the shelled crab meat on top. Although you can find crab fingers on the menus of traditional Louisiana Cajun and Creole-inspired restaurants, it may be less expensive to make them yourself at home. Crab fingers make ideal party appetizers and snacks when breaded and fried. Serve the crab with various dipping sauces, such as cocktail, tarter, spicy Cajun remoulade or Creole mustard.
Instructions
1. Create a wet batter by combining 1 egg, 2/3 cup milk, 1 tbsp. corn flour, 1 tbsp. corn starch, 1/2 tsp. hot sauce, 1 tbsp. fresh lemon juice and Creole seasoning to taste.
2. Create a dry batter in a separate bowl. Combine 1 cup corn flour, 1/2 cup corn starch and salt and ground black pepper to taste.
3. Fill a deep fryer with peanut or vegetable oil and heat to 350 degrees Fahrenheit.
4. Set the desired amount of shelled crab claw fingers into the wet batter for up to one minute. Coat the claws with the dry batter and place them into the deep fryer one by one. Fry the claws until they are golden brown; be careful not to overcook the delicate meat for the best flavor and texture.
Tags: claw fingers, corn flour, corn starch, Create batter, deep fryer, fingers make
