Fried Crab Legs

Deep Fried Crab Legs

The ideal way to enjoy fried crab legs is to eat them as soon as they come out of the deep fryer, hot and fresh. Then, as you go through each piece of exquisite crabmeat, eat it while you’re picking it out. To make Fried Crab Legs, we start with frozen Alaskan Crab Legs that are then dipped in our special batter and fried till golden brown. We cook them in a cast iron dutch oven with lard and salt and pepper to taste.

Crab Legs

CRAB LEGS FRIED IN CANOLE OIL

These enormous crab legs were stuffed with meat, breaded in our proprietary batter, and fried to a perfect golden brown crisp… simply amazing!

FRIED CRAB LEGS

In my childhood, I ate a lot of fish caught in the area’s ponds, but I never saw or heard of Alaskan King Crab Legs until I moved to the area. Even as adults, we still have a soft spot in our hearts for king crab

legs, despite how rarely we get to eat them. As a result, creating these for you was an incredible honor for us. Nothing beats our breaded and deep-fried king crab legs, in my opinion. Our baked potato is a go-to side dish. This dish’s winning ingredient is our family’s homemade breading recipe.

This recipe for Fried Crab Legs will change the way you it forever. They’re stunning to look at, and even better to eat .

Not only are our Legs beautiful, but the breading are light, succulent, and scrumptious. Served with almost any side dish, this holiday recipe for king crab legs will be a smashing success. We’re very proud of the way our Legs look right now.

Crab legs are beautiful

Recipe

Ingredients

·        2 pounds of crab legs

·        38 Crackers with salt (1 whole sleeve)

Seasonings

·        Garlic powder, 1 to 2 teaspoons

·        A dash of cayenne (optional)

·        1 and a half cups of butter

·        2 – 3 beaten egg whites

·        The key ingredient is flour (for dredging)

·        parsley, finely chopped (optional)

·        Onions, fresh or dried (optional)

·        Chop up a lemon wedge

canola oil

egg wash

Crab

Method

The following is a preferred method

·        Using the cracks in the legs to take the meat and pulling out the joints is an excellent technique to save the meat for another recipe like mushroom stuffing or something similar, so don’t throw it away.

·        Use a food processor (recommended approach) or a rolling pin (this method doesn’t make the crackers as fine as I desire) to finely crush the crackers.

·        Garlic and cayene season one side of the legs (or use the. whichever seasonings you like.

·        Place on a plate or plate or cookie sheet or paper towel until all are ready to fry, then roll each one in flour, then egg, and finally crackers.

·        Heat butter in a nonstick skillet over med heat over a few minutes and remove in freezer bag. Add crab and cook for a couple of minutes before turning.

.Ideally, it should have a light brown color.

·        Repeat turning to allow further browning and place

to paper towels to drain any remaining grease

Remove meat

·        Serve immediately with lemon wedges and chives

or parsley, if desired. Large, meat-filled king-sized legs coated in a crispy

handmade breading and deep-fried to perfection.

Also you can pan cook it.

Crab legs recipe

FRIED CRAB LEGS

In my childhood, I ate a lot of fish caught in the area’s ponds, but I never saw or heard of Alaskan King Crab Legs until I moved to the area. Even as adults, we still have a soft spot in our hearts for king crab legs, despite how rarely we get to eat them. As a result, creating these for you was an incredible honor for us. Nothing beats our breaded and deep-fried.

Crab legs

Recipes

Our baked potato is a go-to side dish. This dish’s winning ingredient is our family’s homemade breading recipe and reserve meat with garlic. This recipe for Fried Crab Legs will change the way you view crab legs forever.

Whole pieces

They’re stunning to look at, and even better to eat, thanks to the succulent crab meat and golden brown breading. Not only are our Legs beautiful, but the breading and crab meat are both light, succulent, and scrumptious non stick skillet. Served with almost any side dish.

Leave a Comment