Deep Fried Crab Legs
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.
1 Servings
Ingredients
- 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)
Instructions
Prepare the frying oil:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.