Buttermilk-soaked deep fried crab legs with hot sauce, flour, cornstarch, and spices—crispy on the outside, sweet and tender inside.

I wasn’t planning on making anything spectacular that day. It was one of those weird Saturdays where everything felt kinda off. You know when the fridge is full but nothing looks good? That was me. I’d been cleaning out leftovers when I spotted the crab legs we never finished from the night before. Usually I’d just warm them up, dunk ‘em in garlic butter, call it a win. But that day? I needed crunch. I needed chaos.

So, I did what any slightly bored, very hungry person might do: I dunked them in buttermilk, threw together a floury mess, and dropped them into hot oil like I knew what I was doing. The result? Absolute madness—in the best way.

this recipe

My husband wandered in mid-fry, sniffed the air like a cartoon character, and asked, “What is that smell?” I handed him a piece before I even tasted it myself, and the man just stood there chewing, eyes wide, like I’d just unlocked a secret seafood cheat code.

And honestly? I kinda had.

Why You’ll Love This Deep Fried Crab Legs Recipe?

Okay, hear me out. Crab legs are already good, right? They’ve got that natural sweetness and a little ocean-y oomph that just works. But when you fry them? Oh my god. It’s like giving them a crunchy, salty armor that shatters in the best way. The inside stays buttery and sweet, and that crust? It’s got just enough spice to make you lean in for another bite.

What I love most is how completely unfussy this recipe is. You don’t need a culinary degree or some special batter mix that costs $18. You need some basics—a few pantry staples and a little nerve to drop something precious into bubbling oil. And trust me, the risk is worth it.

Ingredient Notes:

You don’t need to overthink this. I’ve made it with both fancy king crab and cheaper snow crab. Both worked. Both were glorious.

• Snow Crab or King Crab: Snow crab is cheaper and easier to crack. King crab is meatier and more dramatic. Pick your fighter.

• Flour + Cornstarch: The crunchy duo. Flour gives you body, cornstarch gives that shatter.

• Buttermilk: Tangy, rich, and helps the flour stick like a dream. Don’t skip it. Or do. I’m not your mom.

• Hot Sauce: I always say, add as much as your therapist would approve.

• Garlic Salt, Salt & Pepper: If your flour mix doesn’t taste good raw (don’t eat it though), it won’t taste good fried.

• Butter: Melted into the buttermilk for that “just a little extra” vibe. It’s buttery crab—we lean in.

• Canola Oil: Or vegetable oil. Whatever fries best in your kitchen without setting off the smoke alarm.

How To Make Deep Fried Crab Legs?

Here’s how I do it. No fluff, just vibes and a hot pan.

Step 1: Get that oil hot.
350°F. Not 349. Not 400. Use a thermometer if you have one. I once eyeballed it and ended up with soggy sadness, so… yeah. Lesson learned.

Step 2: Steam the crab legs.
If they’re already cooked, just warm them through. I do about 12–15 minutes. Don’t over-steam or the meat gets weirdly stringy. You want soft, warm, and still juicy.

Step 3: The buttermilk bath.
Melt the butter, then mix it into the buttermilk and hot sauce. It should look slightly unhinged—like buffalo wings had a baby with chowder. That’s a good sign.

Step 4: Mix the dry stuff.
Flour, cornstarch, garlic salt, salt, pepper. It should smell like your grandma’s fried chicken flour. If not, adjust.

Step 5: Crack that crab.
Use kitchen scissors. Carefully slice the shell lengthwise and ease the meat out in chunks. You’ll probably break a few. I always do. It’s fine. This isn’t Food Network.

Step 6: Soak and dredge.
Drop the crab meat into your buttermilk mix. Let it chill for 5 minutes. Then coat each piece generously in the flour blend. No naked spots allowed.

Step 7: Fry time.
Lower the crab pieces into the oil. Fry for about 6–8 minutes until golden, crispy, and causing uncontrollable drooling. Don’t crowd the pot—fried food needs room to dance.

Step 8: Drain and season.
Let ’em rest on paper towels. While they’re hot, sprinkle your fave seasoning—Old Bay, Cajun, lemon pepper, whatever gives you life.

Storage Options:

Look, I’ll be real. These aren’t great the next day. The crust goes soft, and the magic kinda fades. But if you must save them, stick them in an airtight container and toss in the fridge. Reheat in the oven at 375°F for 10 minutes to get some of that crisp back. Don’t even think about the microwave. Unless you like sadness and rubbery crab.

Variations and Substitutions:

I’ve done a few riffs when I was out of something (or just feeling wild), and honestly? Most of them slapped.

• No buttermilk? Add a tablespoon of vinegar to regular milk. Let it sit. Boom.

• Swap hot sauce for sriracha, buffalo sauce, or gochujang if you want that sweet heat thing.

• Try shrimp, lobster, or scallops if you’re crabbed out.

• Add grated Parmesan to your flour mix. Sounds crazy, tastes very not crazy.

What to Serve with Deep Fried Crab Legs?

Anything. Nothing. But if you’re building a full plate:

• Lemon wedges: Because fried food + acid = balance.

• Garlic butter: You already knew this.

• Coleslaw: I like mine tangy, extra peppery.

• Cornbread: Maybe a little honey butter on the side.

• Cold beer or a margarita: Or sweet tea if you’re keeping it PG.

Frequently Asked Questions:

Can I fry them in the shell?
Yeah, you can. But they’re harder to eat and don’t crisp the same. If you’re going for presentation, sure. If you’re hungry and impatient like me? Shell off.

What if I don’t have a thermometer?
Drop a pinch of flour into the oil. If it sizzles right away, you’re probably close. Not scientific. Very human.

Air fryer version?
Sure… if you like gambling. Some people get a great result. I never have. My batter always slides off. But hey, maybe you’re luckier than me.

Deep Fried Crab Legs aren’t something I make every week, but when I do, it feels special. It’s messy, indulgent, and kind of ridiculous… but also insanely good. You eat them with your fingers. You lick butter off your knuckles. You don’t care what your kitchen smells like for three days.

It’s food that makes you feel something.

So if you’ve got crab legs lying around—or even if you don’t but you’re now plotting how to get some—try this. Seriously. Then come back and tell me how it went. Or send pics. Or tell me what you dipped yours in. Or what music you played while frying them.

I wanna hear it all.

Keep the Flavor Coming – Try These:

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Deep Fried Crab Legs

Cook Time 15 minutes mins

Total Time 15 minutes mins

Golden, crisp deep fried crab legs soaked in a tangy buttermilk and hot sauce marinade, then coated in seasoned flour and fried until irresistibly crunchy. A flavorful seafood dish with a rich, buttery bite and a spicy kick.

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1 Servings

Ingredients

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• 2 pounds of snow crab legs or 2 to 4 king crab legs
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 cup buttermilk
• 3 tablespoons hot sauce such as Tabasco or Louisiana-style
• 1 tablespoon salt and freshly ground black pepper
• ½ tablespoon garlic salt
• 1 tablespoon unsalted butter melted
• Canola oil for deep frying (enough to submerge the crab pieces)

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Instructions

 

Prepare the frying oil:

1. Begin by heating canola oil in a deep pot or fryer to a temperature of 350°F (175°C). It is recommended to use a kitchen thermometer for accuracy to avoid under- or overcooking the crab.

Steam the crab legs:

1. If using pre-cooked frozen crab legs, steam them over boiling water for approximately 12 to 15 minutes or until thoroughly heated. Once done, set aside to cool slightly.

Prepare the marinade:

1. In a mixing bowl, combine the buttermilk, hot sauce, and melted butter. Stir until fully incorporated. This mixture will serve as the marinade for the crab meat.

Create the seasoned flour coating:

1. In a separate bowl (or large resealable plastic bag), mix the flour, cornstarch, garlic salt, salt, and pepper. Blend well to ensure even seasoning throughout the coating.

Extract the crab meat:

1. Using kitchen shears, carefully cut along the shell of each crab leg to expose the meat. Gently remove the crab meat in large whole pieces, taking care to keep them intact.

Marinate the crab:

1. Submerge the extracted crab meat into the buttermilk mixture and allow it to soak for 5 minutes. This helps infuse flavor and prepares the surface for dredging.

Coat the crab meat:

1. Remove each piece of crab from the marinade, allowing the excess to drip off. Immediately dredge in the flour mixture, pressing gently to ensure an even, complete coating.

Fry the crab:

1. Place the coated crab pieces into the hot oil and fry for 6 to 8 minutes or until golden brown and crispy. Do not overcrowd the pot; fry in batches if necessary.

Drain and season:

1. Transfer the fried crab to a plate lined with paper towels to drain excess oil. While still hot, sprinkle with a preferred seasoning blend, such as Cajun, Old Bay, or lemon pepper, if desired. Serve immediately.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for frying. Ensure the cornstarch and all seasonings (especially garlic salt) are labeled gluten-free, as cross-contamination can occur during processing. The rest of the ingredients, including the crab, buttermilk, and hot sauce, are typically gluten-free—but always double-check labels to be safe.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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