If claws are frozen, thaw in refrigerator overnight. Rinse claws under cold running water. Combine 2 cups cold water with 1 tablespoon salt and 1 cup ice to make a quick brine; submerge claws for 10 minutes to firm the meat and remove surface debris. Drain and pat dry thoroughly with paper towels.

Marinade / Seasoning

Marinate

In a bowl, whisk together 1 cup buttermilk, 1 teaspoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the dried crab claws and turn to coat. Cover and refrigerate for 30 minutes to 1 hour (30 minutes if time-limited). This tenderizes and flavors the meat.

Breading

Mix dry breading

While claws marinate, combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (optional), 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a shallow dish or rimmed baking sheet. Whisk to evenly distribute seasonings.

Dredge / Egg Wash

Prepare dredging station

Set up three stations: (A) 1/4 cup flour in a shallow dish for quick dusting, (B) egg wash made by whisking 2 eggs with 1/4 cup whole milk in a shallow bowl, and (C) the seasoned flour mixture for final coating. Remove claws from marinade, letting excess buttermilk drip off into the bowl (reserve marinade if you plan to make a second batch). Dust each claw lightly in the 1/4 cup flour (this helps the egg wash adhere), dip into egg wash, then press into the seasoned flour mixture, coating evenly and shaking off excess.

Frying

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2-3 inches (about 1 liter). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of the breading—if it sizzles and browns in about 30-40 seconds, oil is ready.

Fry claws

Working in small batches (4–6 claws at a time to avoid crowding), gently lower coated claws into the hot oil with a spider or slotted spoon. Fry until golden-brown and crisp, about 2.5–3.5 minutes depending on claw size. Turn once if needed for even color. Use a thermometer to ensure oil stays at 325–350°F (165–175°C) during frying; adjust heat as needed.

Drain and season

Remove claws to a wire rack set over a parchment-lined baking sheet or to a plate lined with paper towels. Immediately lightly season with a pinch of kosher salt while still hot. Let rest 1–2 minutes to finish cooking inside and to crisp up.

Dipping Sauce (optional)

Make sauce

While claws fry, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/4 teaspoon paprika, and 1/4 teaspoon salt in a small bowl. Taste and adjust seasoning. Chill until serving.

Serve

Arrange fried blue crab claws on a platter with lemon wedges and the dipping sauce. Serve immediately while hot and crispy. Provide small seafood forks or picks for extracting meat from the claws.