Recipe Directions
In a shallow dish, combine the flour, Old Bay seasoning, garlic powder, and paprika.
In another shallow dish, beat the eggs until well combined.
Dip each crab leg into the beaten eggs, then dredge it in the seasoned flour mixture, shaking off any excess.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Carefully add the breaded crab legs to the hot oil, a few at a time, taking care not to overcrowd the skillet.
Fry the crab legs for 3 to 4 minutes, or until golden brown and crispy.
Remove the fried crab legs from the oil using a slotted spoon and drain them on a paper towel-lined plate.
Serve the fried crab legs hot with lemon wedges and your choice of tartar sauce or cocktail sauce for dipping.
Kitchen Equipment Needed
To make Fried Crab Legs, you’ll need the following kitchen equipment:
Shallow dishes (for breading)
Large skillet or deep fryer
Slotted spoon
Paper towels
Leftover Storage
If you have any leftover Fried Crab Legs (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5 to 7 minutes, or until heated through.
Serving Suggestions
Fried Crab Legs are delicious on their own, but you can elevate the experience by serving them with a variety of accompaniments. Pair them with coleslaw and hush puppies for a classic seafood feast, or serve them alongside crispy french fries for a comforting meal. Don’t forget to squeeze fresh lemon juice over the crab legs for a burst of citrus flavor that complements the rich seafood taste.
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