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–+ servings

Crispy Fried Crab Legs

These crispy fried crab legs are a seafood lover's dream! The golden, crunchy coating enhances the delicate, sweet flavor of the crab meat, making every bite irresistible. Perfect as an appetizer or a main course, this dish pairs wonderfully with tangy dipping sauces and fresh lemon wedges. Whether you're hosting a dinner party or treating yourself, these fried crab legs are a surefire crowd-pleaser.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • 1 Large mixing bowls
  • 1 Whisk
  • 1 Deep frying pan or deep fryer
  • 1 Crab cracker or sharp knife
  • 1 Wire rack or paper towels
  • 1 Tongs
  • 1 Thermometer (for monitoring oil temperature)

Ingredients
  

  • 2 lbs crab legs (king or snow crab works best)
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large egg
  • 1 cup buttermilk or milk with 1 tbsp vinegar as a substitute
  • 1 quart vegetable oil (for frying)
  • 1 Lemon wedges (for serving)
  • Dipping sauce of choice

Instructions
 

  • Prepare the Crab Legs:
    If using frozen crab legs, thaw them completely. Use a crab cracker or sharp knife to make small cuts along the shells for easier eating after frying. Pat dry with paper towels to remove excess moisture.
  • Prepare the Batter and Coating:
    In a large mixing bowl, combine the flour, cornmeal, baking powder, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well. In a separate bowl, whisk together the egg and buttermilk until smooth.
  • Heat the Oil:
    Pour vegetable oil into a deep frying pan or fryer, filling it about halfway. Heat to 350°F (175°C) and maintain this temperature throughout frying.
  • Coat the Crab Legs:
    Dip each crab leg into the buttermilk mixture, allowing the excess to drip off. Dredge the crab leg in the flour and cornmeal mixture, pressing lightly to adhere. Repeat for all crab legs.
  • Fry the Crab Legs:
    Carefully place a few coated crab legs into the hot oil, avoiding overcrowding. Fry for 3-5 minutes, or until golden brown and crispy. Use tongs to remove them and place them on a wire rack or paper towels to drain excess oil.
  • Serve:
    Arrange the crispy fried crab legs on a platter with lemon wedges and your favorite dipping sauce. Serve hot for the best flavor and texture.

Video

Notes

  • Oil Temperature: Maintain 350°F to ensure a crispy coating without absorbing too much oil. Use a thermometer for accuracy.
  • Seasoning Variations: Add a pinch of Old Bay seasoning or Cajun spice mix to the flour mixture for extra flavor.
  • Gluten-Free Option: Substitute the flour with a gluten-free all-purpose blend.
  • Mess-Free Coating: Use one hand for wet ingredients and the other for dry to avoid clumping.

Nutrition

Calories: 320kcal
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