Ingredients
Scale
For the Crab Legs:
- 8–12 crab legs (king crab, snow crab, or soft-shell crabs work best; pre-cooked and thawed if frozen)
- 1 tablespoon lemon juice (for seasoning the crab legs)
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup cold sparkling water or club soda (ice-cold for a light, airy batter)
For Frying:
- Vegetable oil, canola oil, or peanut oil (for deep frying, about 4 cups depending on your pan size)
For Garnishing and Serving:
- Chopped fresh parsley (optional, for garnish)
- Lemon wedges
- Dipping sauces (such as spicy remoulade, garlic butter, or tartar sauce)
Instructions
1. Prepare the Crab Legs:
- If your crab legs are frozen, thaw them completely by placing them in the refrigerator overnight or running them under cold water for 15-20 minutes.
- Use kitchen shears to carefully cut open the shell along one side of each crab leg. This makes it easier for the batter to coat the meat and for your guests to access the crab after frying.
- Season the crab legs lightly with lemon juice and a pinch of salt. Set aside while you prepare the batter.
2. Make the Batter:
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- In a separate small bowl, beat the egg, then whisk it into the dry ingredients.
- Gradually add the cold sparkling water or club soda, whisking until the batter is smooth and the consistency of pancake batter. Be careful not to overmix; a few small lumps are fine.
3. Heat the Oil:
- Pour the vegetable oil into a deep skillet, wok, or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer to monitor the temperature and ensure consistent frying.
4. Coat the Crab Legs:
- Working one at a time, dip each crab leg into the batter, ensuring it’s fully coated. Let any excess batter drip off before carefully placing the crab leg into the hot oil.
5. Fry the Crab Legs:
- Fry the crab legs in batches, being careful not to overcrowd the pan. This ensures even cooking and prevents the oil temperature from dropping.
- Fry each crab leg for 3-4 minutes, or until the batter is golden brown and crispy. Flip the crab legs halfway through frying to ensure even browning.
- Use a slotted spoon or tongs to transfer the fried crab legs to a plate lined with paper towels to drain any excess oil.
6. Serve and Garnish:
- Arrange the fried crab legs on a serving platter and garnish with chopped parsley and lemon wedges.
- Serve immediately with your favorite dipping sauces on the side. Popular options include spicy remoulade, garlic butter, or cocktail sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3 crab legs
- Calories: 380
- Sugar: 2g
- Fat: 22g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g