Ingredients:

6 King crab legs (cut into smaller pieces if desired)

1 cup all-purpose flour

1/2 cup cornmeal (for extra crispiness)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1/2 teaspoon cayenne pepper (optional, for a little heat)

1 egg, beaten

1/2 cup buttermilk

Vegetable oil (for frying)

Fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions:

Prepare the Crab:

If you’re using whole king crab legs, first thaw and crack them. You can cut the legs into smaller, more manageable pieces for easier frying. Make sure the crab pieces are clean and fully thawed.

Make the Coating:

In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

In a separate bowl, whisk together the egg and buttermilk until smooth.

Coat the Crab Legs:

Dip each crab piece into the egg mixture, ensuring it’s well coated.

Then, dredge the crab in the flour and cornmeal mixture. Make sure each piece is fully covered with the dry mix.

Fry the Crab:

Heat about 2 inches of vegetable oil in a deep frying pan or large pot over medium-high heat (around 350°F/175°C).

Carefully add the crab pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan.

Fry for about 3-4 minutes per side or until the coating is golden brown and crispy.

Remove the crab pieces from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve:

Garnish with fresh chopped parsley and serve with lemon wedges for an extra zesty touch.

Serving Suggestions:

Serve these fried crab legs with a side of cocktail sauce or your favorite dipping sauce. They pair beautifully with a side of mashed potatoes or coleslaw.