by Anne Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 5minutes ADDITIONAL TIME - 10minutes TOTAL TIME - 30minutes COURSE - Appetizer, Main Course CUISINE - seafood CALORIES - 300 kcal
– Shallow Dish – Tongs – Deep fryer or large skillet – Paper Towels
– 1 package Crab legs – oil for frying – 1/2 cup all-purpose flour – 2 large eggs, beaten – 2 cups panko bread crumbs – Seasonings of your choice (salt, pepper, garlic powder, paprika)
– Thaw crab legs if frozen, either in the refrigerator overnight or under cold water until fully defrosted. – Prepare an egg wash by whisking eggs together with preferred seasonings in a shallow dish. – In another dish, combine flour with additional seasonings for coating.
– Optionally, mix breadcrumbs or panko with the flour mixture for added crunch. – Heat vegetable oil in a deep fryer or large skillet over medium-high heat. – Dip each crab leg in the egg wash, ensuring full coating, then roll in the seasoned flour mixture.
– Carefully place coated crab legs into the hot oil and fry for 4-5 minutes until golden brown and crispy. – Using tongs, remove fried crab legs from oil and drain excess oil on paper towels. Allow to cool slightly before serving.