Here’s a delicious way to make Deep-Fried Crab Legs 🦀 — crispy on the outside, tender and juicy inside.
Deep-Fried Crab Legs
Servings: 2–3
Time: ~25–30 minutes
Ingredients
- 1 lb crab legs (pre-cooked or fresh)
- ½ cup all-purpose flour
- ½ tsp paprika (optional)
- ½ tsp garlic powder (optional)
- Salt & pepper, to taste
- 1 egg
- ½ cup milk
- 1 cup breadcrumbs or panko
- Vegetable oil, for frying
- Lemon wedges, for serving
- Optional: dipping sauce (tartar sauce, cocktail sauce, or spicy mayo)
Instructions
- Prep crab legs
- If whole, cut crab legs into 3–4 inch sections. Pat dry.
- Set up dredging station
- Bowl 1: flour mixed with paprika, garlic powder, salt, and pepper.
- Bowl 2: whisked egg + milk.
- Bowl 3: breadcrumbs or panko.
- Coat crab legs
- Dip crab legs in flour → egg mixture → breadcrumbs, pressing lightly to coat evenly.
- Heat oil
- In a deep fryer or large pot, heat oil to 350°F (175°C). Enough to submerge crab legs.
- Fry crab legs
- Fry crab legs in batches 3–5 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- Serve
- Serve hot with lemon wedges and dipping sauce of your choice.
Tips & Variations
- Crispier coating: Use panko breadcrumbs instead of regular breadcrumbs.
- Spicy twist: Add cayenne or chili powder to flour or breadcrumbs.
- Air fryer version: Spray coated crab legs lightly with oil and air fry at 375°F (190°C) for 8–10 minutes for a lighter version.
- Extra flavor: Sprinkle Old Bay seasoning over fried crab legs while hot.
I can also give you a tempura-style deep-fried crab legs recipe for a lighter, crunchier coating if you want.
Do you want me to give that version?
