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Fried Crab Legs Recipe

Crispy Fried Crab Legs

Indulge in crispy perfection with these fried crab legs! Coated in a seasoned egg wash and crunchy flour mixture, they're fried to golden-brown deliciousness. A seafood delight awaits!
4.07 from 15 votes
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Course: Appetizer, Main Course
Cuisine: seafood
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Calories: 300kcal
Author: Anne Carter
Servings: 2

Equipment

  • Shallow Dish
  • Tongs
  • Deep fryer or large skillet
  • Paper Towels

Ingredients

  • 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)

Instructions

  • Thaw crab legs if frozen, either in the refrigerator overnight or under cold water until fully defrosted.
    Generate a top-down view of the crab legs on a marble countertop, being thawed under cold water or prepared after defrosting in the refrigerator. The crab legs are placed in a shallow dish or colander, with water gently running over them. The light is soft and natural, casting a gentle glow on the crab legs and highlighting their texture. The scene should be clean and focused, with no other ingredients or distractions in the background, emphasizing the preparation of the crab legs.
  • Prepare an egg wash by whisking eggs together with preferred seasonings in a shallow dish.
    Create a top-down view of two shallow dishes on a marble countertop—one containing the beaten eggs mixed with seasonings and the other containing the seasoned flour mixture. The flour dish may also include panko bread crumbs for added crunch. A whisk is seen mixing the eggs, while the flour and panko mixture is neatly spread out in the second dish. The light is soft and natural, highlighting the textures and seasonings in each dish. The scene should be clean and focused, with no other ingredients or distractions in the background, showcasing the preparation of the coating.
  • In another dish, combine flour with additional seasonings for coating.
  • Optionally, mix breadcrumbs or panko with the flour mixture for added crunch.
    Generate a top-down view of the crab legs being coated on a marble countertop. A crab leg is dipped into the egg wash, ensuring it is fully coated, and then rolled in the seasoned flour and panko mixture. The coating process is neat and thorough, with the crab legs evenly covered. The light is soft and natural, emphasizing the texture and even coating of the crab legs. The scene should be clean and focused, with no other items or distractions in the background, highlighting the preparation before frying.
  • 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.
    A top-down view of coated crab legs being carefully placed into a large skillet or deep fryer with hot oil on a stovetop. The crab legs are beginning to turn golden brown as they fry, with warm natural light capturing the sizzle and crisping process. The scene is clean and focused, emphasizing the frying process.
  • Using tongs, remove fried crab legs from oil and drain excess oil on paper towels. Allow to cool slightly before serving.
    A top-down view of golden brown and crispy fried crab legs being placed on a paper towel-lined plate or tray on a marble countertop. The excess oil is being drained on the paper towels, with soft natural light highlighting the crunchy texture. The scene is clean and inviting, focusing entirely on the freshly fried crab legs ready to be served.

Notes

  • Use a deep-fry thermometer to maintain the oil temperature between 350°F and 375°F, ensuring the crab legs cook properly without burning or becoming greasy.
  • Fry the crab legs in small batches to prevent overcrowding and keep the oil temperature steady.
  • Carefully lower the legs into the hot oil using a slotted spoon or tongs to prevent splattering or burns.
  • After frying, drain excess oil from the crab legs by placing them on a paper towel-lined plate or wire rack.
  • Serve the freshly fried crab legs immediately, while they're still hot and crispy.
  • For extra flavor, consider seasoning them with salt or Old Bay.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 20g | Protein: 20g | Fat: 15g | Cholesterol: 150mg | Sodium: 700mg | Potassium: 1mg | Calcium: 50mg | Iron: 1mg
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