The first time I made deep-fried crab legs, it honestly felt like a little kitchen victory. I remember pulling them out of the oil and hearing that perfect crackle as the coating set, my whole kitchen smelling warm, savory, and slightly sweet from the crab itself. I had tested boiled and steamed crab legs for years, but frying them added something indulgent and unforgettable. Now, when I make this recipe, it feels like a special occasion every single time.
Ingredients
- 2 pounds crab legs (snow crab or king crab, thawed if frozen)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- ¾ cup cold milk
- Vegetable oil, for deep frying
I’ve played around with these ingredients quite a bit, and I’ve learned that cornstarch is non-negotiable if you want that light, crispy texture. I sometimes swap paprika for smoked paprika when I want deeper flavor, but I never skip Old Bay—it brings everything together. Cold milk in the batter really helps the coating puff slightly in the oil, which I discovered after trying it with room-temperature milk and noticing a flatter crust.(See the next page below to continue…)