Combine corn flour, Creole seasoning, and salt in a shallow dish. Whisk to combine.
Pour buttermilk into a medium-sized bowl.
Add half of the crab claws to the buttermilk, ensuring they are fully submerged.
Remove the claws from the buttermilk, letting excess drip off, and coat them in the corn flour mixture.
Place the coated claws on a plate. Repeat the soaking and coating process with the remaining claws.
Pour peanut oil into a 10-inch cast-iron skillet to about one inch deep. Heat to 350°F using a thermometer.
Add about a dozen coated claws to the hot oil carefully. Stir gently to separate any that stick together.
Fry until the claws are light golden brown and crispy, about one minute.
Remove the claws with a spider strainer or slotted spoon, placing them on a paper towel-lined wire cooling rack.
Repeat frying with remaining claws, ensuring oil returns to 350°F between batches. Serve immediately.
Ingredients
Directions
Combine corn flour, Creole seasoning, and salt in a shallow dish. Whisk to combine.
Pour buttermilk into a medium-sized bowl.
Add half of the crab claws to the buttermilk, ensuring they are fully submerged.
Remove the claws from the buttermilk, letting excess drip off, and coat them in the corn flour mixture.
Place the coated claws on a plate. Repeat the soaking and coating process with the remaining claws.
Pour peanut oil into a 10-inch cast-iron skillet to about one inch deep. Heat to 350°F using a thermometer.
Add about a dozen coated claws to the hot oil carefully. Stir gently to separate any that stick together.
Fry until the claws are light golden brown and crispy, about one minute.
Remove the claws with a spider strainer or slotted spoon, placing them on a paper towel-lined wire cooling rack.
Repeat frying with remaining claws, ensuring oil returns to 350°F between batches. Serve immediately.