Fried Crab Legs Recipe
Golden-fried crab legs are coated in a crisp cracker crust, lightly seasoned with garlic and cayenne for a flavorful crunch. Pan-fried in butter to a perfect golden brown, these indulgent seafood bites are best served hot with fresh lemon wedges and a sprinkle of herbs.
Equipment
- Food processor or freezer bag with rolling pin
- Shallow bowls for dredging
- Non-stick skillet
- Tongs
- Paper towels
- Plate or cookie sheet
Ingredients
- 2 lbs crab legs
- lemon wedge, cut up
- 2 eggs, beaten
- chives (optional)
- chopped parsley (optional)
- ½ cup butter
- 2 tsp garlic powder
- 2 tsp cayenne pepper (optional)
- ½ cup flour
- 38 saltine crackers
Instructions
- Crack crab legs, carefully removing whole pieces of meat, and set aside any smaller bits for other dishes like stuffed mushrooms.
- Crush crackers into fine crumbs using a food processor or a freezer bag with a rolling pin.
- Season one side of the crab meat with garlic and cayenne or preferred seasonings.
- Dredge in flour, dip in beaten egg, and coat thoroughly with cracker crumbs.
- Place on a plate until all pieces are ready.
- Heat butter in a non-stick skillet over medium heat, then add crab legs, cooking until light golden brown before turning.
- Cook a little longer for deeper color.
- Then transfer to paper towels to drain excess grease.
- Serve hot with lemon wedges and garnish with chives or parsley if desired.
Notes
- Cracking legs and removing whole pieces keeps the meat intact for better presentation and texture.
- Using a food processor for the crackers ensures a fine, even coating, improving crispiness.
- Lightly dusting with flour before the egg helps the breading adhere better.