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]
The irresistible crunch of a golden fried crab shell encasing tender, sweet meat is one of seafood’s finest offerings When done right, each bite packs textural delight and rich, briny flavor While restaurants may deep fry with reckless abandon, reproducing that delicate balance at home can be intimidating.
Fear not! With a few simple tricks up your sleeve you can achieve fried crab bliss in your own kitchen. Read on for my foolproof method to create the crispiest soft shell crabs juiciest crab cakes, and crunchiest faux crab sticks. With the right prep and cooking technique, fried crab heaven awaits.
Types of Crab for Frying
When frying up crab, you have delicious options:
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Soft shell crabs – The whole crab, shell and all, offers a crispy exterior with sweet meat inside. A summer treat!
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Crab cakes – Formed patties of crab meat and binders, providing a satisfying crunch outside and a creamy, savory interior.
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Crab sticks – Surimi, a processed seafood product shaped into sticks, provides an affordable crab-like crunch.
Each offers its own appeal when fried up hot and golden. Now let’s get frying!
Step-by-Step Fried Soft Shell Crabs
For an indulgent feast, try your hand at fried soft shells. Follow these steps:
Prep the crabs:
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Clean by lifting the top shell and removing the feathery gills.
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Twist off the apron flap on the bottom.
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Cut off the eyes and mouth area. Rinse well.
Bread the crabs:
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Set up a breading station – flour, beaten eggs with milk, breadcrumbs.
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Dredge crabs in flour, then the egg wash, then press into the crumbs.
Fry the crabs:
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Heat 1 inch oil in a pot to 350°F.
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Fry 2-3 minutes per side until golden brown.
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Drain on paper towels and enjoy!
How to Make Perfect Fried Crab Cakes
Crisp outside and moist inside, crab cakes make an elegant appetizer or entree. Here’s how to nail them:
Make the crab cake mixture:
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Gently fold together lump crab meat, breadcrumbs, egg, mayo, and any seasonings.
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Form into patties, about 2 inches wide and 1/2 inch thick. Refrigerate 30 minutes.
Bread and fry the cakes:
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Follow the same breading method as the soft shells.
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Fry at 375°F for 2-3 minutes per side until golden.
Finish with a drizzle:
- Top with a lemony aioli or creamy mustard sauce. Delish!
Crispy Fried Crab Sticks
For a quick and easy fried crab flavor, try surimi crab sticks. Just remember – less is more with the breading:
Prep the sticks:
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Separate crab sticks into individual sticks.
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Line up on a baking sheet or plate.
Bread lightly:
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Set up your breading station.
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Dredge in flour, then egg wash, then panko crumbs. Gently press crumbs to adhere.
Fry quickly:
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Fry at 375°F for 1-2 minutes until golden.
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Drain on paper towels.
Season and serve:
- Sprinkle with salt and serve with dipping sauces. Simple and delicious!
Pro Tips for Fabulous Fried Crab
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For a crispy crust, use panko Japanese breadcrumbs.
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Let crab cakes chill in the fridge after forming for better hold.
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Don’t overfill the pot – give the crab room to fry evenly.
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Fry in small batches to maintain oil temperature.
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Use a thermometer to monitor oil temp – around 350-375°F is ideal.
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Drain fried crab on paper towels to remove excess grease.
Make the Crunchiest, Tastiest Fried Crab at Home
As you can see, frying up incredible crab is easier than you think! With a few easy breading and frying steps, you can unlock the textural joy and sweet, briny flavor that makes devouring fried crab an utter delight.
Picture that first crunch breaking into the delicate meat inside. Taste the richness paired with a squeeze of lemon or dip of aioli. Making fried crab magic is now at your fingertips.
So gather your soft shells, form your crab cakes, and break out your crab sticks. With my handy guide, your kitchen can become the hub for the crispiest, crunchiest, most mouthwatering fried crab around. Frying up seafood bliss is just a breading and a fry away. Dip, dive in, and savor the fruits of your fried labor!
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.
Check our website for our dinners, sides, or dessert offerings. Thank you for choosing to spend some time with us!.
Have a wonderful day!
deep fried blue crab
FAQ
How do you fry crabs?
Which cooking method is best for crab?
How do you fry crab legs?
How to cook crab for beginners?
How do you cook a fried crab?
Heat oil in a deep fryer to 365 degrees F (180 degrees C). Whisk milk and egg together in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides.
How do you fry soft shell crabs?
Fried Soft Shell Crabs are flavorful and fried to a golden brown crispy perfection. Thaw and clean soft shell crabs. Heat oil in a deep fryer to 350 degrees. Make a milk bath with the milk, mustard, and eggs. Whisk together in a bowl. In a separate bowl mix together the flour and Slap Ya Mama Fish Fry or your favorite fish fry.
How do you make a fried crab sandwich?
In a medium bowl, whisk together eggs, hot sauce, half of the Old Bay, and half of the garlic salt. In another medium bowl, combine yellow cornmeal, flour, remaining Old Bay and remaining garlic salt. Dip crab meat into egg mixture, then dredge in the flour mixture until fully coated. Place on wire rack. Repeat with the remaining crab.
How long do you Fry fried crab legs?
Dip crab meat into egg mixture, then dredge in the flour mixture until fully coated. Place on wire rack. Repeat with the remaining crab. Fry crab for 2-3 minutes per side until golden and crispy. Drain on paper towels. How do I store leftover fried crab legs?