Fried Crab Legs starts with frozen Alaskan King Crab Legs, dipped, and breaded in our custom coating. We fry them in lard in a cast iron dutch oven.
We filled these huge king legs with meat, dipped them in our own homemade breading, and fried them until they were the perfect golden brown crunch. They were stunning!
We ate a lot of fish from ponds in Corbin, Kentucky, where I grew up, but I had never seen or heard of Alaskan King Crab Legs. As adults, we love king crab legs but rarely get the opportunity to enjoy them. So, this was an absolute pleasure for us to make them for you. Honestly, nothing compares to our breaded fried king crab legs. The typical side dish for us is our Baked Potato.
Our homemade breading recipe is the slam dunk in this dish. Once you’ve tasted our remarkable Deep Fried Crab Legs recipe, you’ll never see crab legs the same. Not only do they look stunning, but they also taste unbelievably good, with that wonderful juicy crab meat and golden brown breading!
We have beautiful Legs, and the breading makes them taste great. The crab meat is light, juicy, and tasty. Over the holidays, this recipe for king crab legs will be a huge hit. It goes well with almost any side dish.
The appearance of our Legs is fantastic. This will be your favorite King Crab Legs recipe![feast_advanced_jump_to]
Crab legs are a delicious and indulgent seafood treat that can be prepared in many different ways. One popular cooking method that results in an irresistible, crispy exterior while sealing in the natural juicy sweetness of the crab meat is deep frying. If you love crab and the satisfying crunch of fried foods, you may be wondering—can you fry crab legs at home? The answer is a definitive yes!
Frying crab legs is an easy yet impressive way to add some flair to your seafood dinners. When coated in a crispy, seasoned breading and briefly fried in hot oil, the shells become wonderfully crunchy while the meat inside cooks to tender perfection. Though deep frying does require some special equipment and safety precautions, with the right techniques, you can churn out a batch of golden, fried crab leg goodness from your own kitchen.
In this complete guide, we will cover everything you need to know about deep frying crab legs, including:
- Benefits of frying vs. other cooking methods
- Best oils for frying crab
- Breading and seasoning suggestions
- Step-by-step frying instructions
- Safety tips and oil management
- Serving ideas and dipping sauces
- Frequently asked questions
So grab your apron and let’s get crisping! Here’s what you need to know about frying up one of the tastiest seafood treats out there.
Why Fry Crab Legs?
There are several reasons why deep frying can be a great cooking method for crab legs:
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Crunchy exterior – The high heat of the oil rapidly dehydrates the surface of the crab shell, turning it deliciously crispy and crunchy. This adds texture that contrasts nicely with the tender meat inside.
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Seals in moisture – The quick cooking time seals in moisture and prevents the crab meat from drying out, keeping it juicy and sweet.
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Intensifies flavors – Frying helps bring out the natural sweetness of the crab while seasoning and breading add complementary flavors.
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Mess-free eating – Since the crab meat is contained within the fried shell it minimizes the need for tools, making crab legs easier to eat.
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Fun presentation – Golden, fried crab legs simply look amazing served up on a platter!
The enclosed shell also makes crab legs ideal for frying compared to other types of seafood. You don’t have to worry about the delicate crab meat falling apart in the oil.
Best Oils for Frying Crab Legs
The type of oil you select for frying crab legs is important, as it impacts the end result and your safety. Look for oils with high smoke points and neutral flavors. Good options include:
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Peanut oil – With a smoke point of 450°F, refined peanut oil is a top choice for frying. It has a neutral flavor that won’t overpower the crab.
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Vegetable oil – Made from a blend of oils, vegetable oil can withstand frying heat up to 450°F. It’s affordable and widely available.
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Canola oil – A healthy oil option, canola oil has a light flavor and a smoke point of 400°F.
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Safflower oil – With a smoke point of 510°F, safflower oil is suitable for high-heat frying. It has a neutral taste.
Avoid oils that have strong flavors like olive oil, as well as those with low smoke points like coconut oil.
No matter what oil you choose, it’s best to use small batches of fresh, high-quality oil each time you fry for optimum safety and results. Avoid reusing oil.
Breading and Seasoning Suggestions
One of the fun parts about frying crab legs is experimenting with different seasonings, herbs, and breadcrumbs to complement the sweet crab flavor. Here are some tasty coating combinations to try:
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Old Bay – This classic crab seasoning blends spices like mustard, paprika, celery salt, and red pepper. Use it in the breading or sprinkle over fried crab legs.
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Lemon Pepper – For a zesty coating, add lemon pepper seasoning along with grated lemon zest.
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Cajun – Crab legs pair perfectly with Cajun spices. Use a mixture of cayenne, paprika, garlic powder, onion powder, oregano, and black pepper.
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Parmesan – For an extra crispy texture and nutty, salty flavor, add grated Parmesan to the breadcrumb mixture.
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Herbs – Fresh or dried herbs like parsley, basil, dill, or tarragon can provide a flavor boost.
Get creative and combine your favorite spices, cheeses, and herbs for a custom crab leg breading.
Step-by-Step Frying Instructions
Ready to fry? Follow these simple instructions for perfectly fried crab legs:
1. Prepare the crab legs
- Thaw frozen crab legs completely before frying.
- Use kitchen shears to cut through the bottom shell and detach it.
- Pull out the meat slightly to allow the heat to penetrate better.
2. Set up your coating station
- Place flour in one shallow dish and seasoned breadcrumbs in another.
- In a third dish, beat a few eggs with a splash of milk or water for the wet dredge.
3. Bread the crab legs
- Dredge legs in flour and shake off any excess.
- Dip in egg wash and let excess drip off.
- Finally, coat with breadcrumbs, pressing to help them adhere.
4. Heat the oil
- Pour 2 to 3 inches of oil into a heavy pot or Dutch oven.
- Heat to 350-375°F. Use a thermometer to monitor temperature.
5. Fry the crab legs
- Working in batches, carefully add breaded legs to the hot oil.
- Fry for 4-5 minutes, flipping halfway through, until golden brown.
- Transfer to a paper towel-lined plate to drain.
6. Season and serve
- Sprinkle with fresh lemon juice and extra seasoning while hot.
- Enjoy with dipping sauces like drawn butter, aioli, or tartar sauce.
And that’s it! With a little preparation and caution, you can easily fry crab legs to crispy perfection at home. Now let’s go over some key tips for safety and success.
Deep Frying Safety Tips and Oil Management
- Use a heavy, high-sided pot or Dutch oven to minimize splatters and pops.
- Keep the oil between 350-375°F. Higher heat risks burning the coating before the inside cooks.
- Don’t overfill the pot with oil. Leave a few inches of headspace.
- Use tongs or a slotted spoon to carefully lower the crab legs into the hot oil.
- Fry in small batches to maintain oil temperature.
- Discard oil after 2-3 uses as flavor and integrity declines.
- Let oil fully cool before disposing or straining through a cheesecloth.
- Never leave hot oil unattended. Be prepared to extinguish flames.
Serving Up Your Fried Crab Feast
Your crispy, golden crab legs are ready to devour! Here are some tantalizing ways to serve them up:
- Arrange fried legs on a platter with lemon wedges, dipping sauces, and garnishes.
- Sprinkle with fresh parsley, chives, or dill for color and flavor.
- Pair with classic sides like coleslaw, hushpuppies, or french fries.
- Offer dipping sauces like butter, cocktail sauce, aioli, or mustard sauce.
- Stuff crab legs into sandwiches and wraps for a fried seafood po’ boy.
- Garnish crab fried rice or pasta dishes with broken up pieces of fried legs.
However you choose to serve them, your homemade fried crab legs are sure to be a big hit!
Frequently Asked Questions About Frying Crab Legs
Can you fry frozen crab legs?
It’s best to thaw crab legs completely before frying. Frying from frozen can result in undercooked centers.
Do you have to remove crab shells before frying?
The shell helps protect the meat during frying. Just pry open the shell a bit to allow heat to penetrate inside.
What kind of breadcrumbs work best?
For maximum crunch, use panko breadcrumbs. You can also experiment with cornmeal or crushed crackers.
How long do you fry crab legs for?
Aim for 4-5 minutes per batch, flipping midway. Adjust cooking time as needed for thicker or larger legs.
Is it safe to reuse oil after frying crab legs?
It’s not recommended. The flavor and integrity of the oil declines after frying, which can impact taste and quality.
Satisfy Your Crab Cravings with Fried Legs
Crab legs are already delicious, but coating them in
Why you’ll love this Fried Crab Legs Recipe
- This is an entirely different way to enjoy crab legs.
- The crunchy breading makes for an easy non-messy finger food.
- Large Alaskan King Crab Legs – thawed
- Eggs
- Water
- Flour
- Garlic Powder
- Onion Powder
- Cayenne
- Salt
- Pepper
- Old Bay Seasoning
- Panko Breadcrumbs
See recipe card for quantities.
How to Deep Fry Crab Legs
Allow Alaskan King Crab Legs to thaw in the refrigerator.
Use scissors to cut down the back of each crab leg section.
Fork the meat out of the leg by getting inside with your fingers and pulling it through the hole. Set aside.
In a shallow dish, beat eggs and water until blended. Set aside.
In a small bowl, mix together the flour, onion powder, garlic powder, salt, pepper, cayenne, and ½ teaspoon of Old Bay seasoning.
Whisk to combine and set aside.
In another shallow bowl, whisk together panko and remaining Old Bay seasoning. Set aside.
Dredge meat in flour mixture on both sides and shake off excess.
Dip in egg wash on both sides and allow excess to drip off.
Dip in breadcrumb mixture on both sides and press gently to get breading to stick.
Fry in 350-375 degree oil turning periodically until breading is golden brown (about 5 minutes).
Place on a paper towel-lined plate to drain.
Missing some of these ingredients? We have a couple substitutions that might help you out:.
- King Alaskan Crab Legs: You can use snow crab legs or even big lump crab meat.
- Panko Breadcrumbs: You can use regular breadcrumbs instead, but the fish won’t get as crispy.
- Seasonings: You can change the types and amounts of seasonings to suit your tastes. You can also add other herbs and spices, like smoked paprika, oregano, or thyme.
- When you fry, you can use a different kind of oil, like peanut oil, canola oil, or vegetable oil.
There’s also a couple other ways you can change things up with this recipe:
- Take out the cayenne pepper, onion powder, and garlic powder to make it simple and not too spicy.
- Spicier– Double up on the cayenne pepper.
- Sauces: Instead of butter, serve these with our Homemade Tartar Sauce or Cocktail Sauce.
Making these crab legs in deep fat is pretty simple. But here are some tips to make sure they turn out great:
- With a deep-fry thermometer, you can make sure the oil doesn’t get too hot or too cold. The crab legs might burn on the outside before they cook through if the oil is too hot. If the oil isn’t hot enough, the crab legs might get dry and greasy.
- Fry the crab legs in small groups so that the pot doesn’t get too crowded and the oil stays at the right temperature.
- Be careful when putting the crab legs into the hot oil; use a slotted spoon or tongs to do it.
- Place the crab legs on a paper towel-lined plate or a wire rack to drain off the extra oil.
- Deep-fry the crab legs right away, while they are still hot and crispy. Adding more seasoning, like salt or Old Bay seasoning, on top will also make it taste better.
The crab legs should be fried for 4 to 5 minutes, or until they turn golden brown and the meat is hot and cooked all the way through. Its important to monitor the frying process closely and adjust the time as needed.
You can deep-fry frozen crab legs, but you need to let them thaw in the fridge overnight first. Pat the crab legs dry with a paper towel before coating them in the breading.
You can reheat crab legs that have already been fried in the oven at 375°F for 10 to 12 minutes, or until they are hot all the way through. Alternatively, you can reheat them in the microwave for 30-60 seconds, but they may become soggy.
Deep-fried crab legs that are left over can be kept in the fridge for up to two days in an airtight container. Reheat them before serving.
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After making our Fried Alaskan King Crab Legs, please glimpse through our other southern dishes.
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