Equipment Needed
- Large heavy-bottom pot or deep fryer
- Deep-fry thermometer
- Mixing bowls
- Whisk
- Tongs
- Paper towels or wire rack
Step-by-Step Instructions
I always start by making sure my crab legs are completely thawed and patted dry. This step matters more than you think, because excess moisture can cause the coating to slide off and the oil to splatter. I mix the flour, cornstarch, and all the seasonings in a wide bowl, taking a moment to smell the spices because that’s when I know this recipe is about to be good. In another bowl, I whisk the eggs with cold milk until smooth.
Next, I heat my oil to 350°F, and I don’t rush this part anymore. I’ve tried frying at lower temperatures before, and the result was greasy crab legs that never fully crisped. While the oil heats, I dip each crab leg into the dry mixture, then into the egg mixture, and back into the flour mix, pressing gently so the coating sticks well.
When the oil is ready, I carefully lower a few crab legs at a time into the pot. I’ve learned not to overcrowd the pot, even when I’m tempted, because that drops the oil temperature fast. As they fry, the coating turns golden and crisp in about 3 to 4 minutes, and I gently turn them once so they cook evenly.
I lift the crab legs out with tongs and let them drain on a wire rack or paper towels. Right away, I sprinkle just a pinch of salt while they’re hot, which makes a noticeable difference. At this point, I usually break one open just to “test,” because the sound and steam are impossible to resist.(See the next page below to continue…)