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A serving plate on the white marble cooktop, piled with crispy fried imitation crab legs. The dish is garnished with fresh parsley and served with a small bowl of dipping sauce, such as garlic butter or spicy aioli, ready to be enjoyed.

Fried Crab Legs Recipe

Crispy, golden, and packed with seafood flavor, these fried crab legs are a crunchy delight. Quick to make and irresistibly delicious, they’re perfect for seafood lovers looking for a fun twist.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American, seafood
Servings 4
Calories 553 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Shallow plates
  • Frying pan or deep fryer
  • Tongs
  • Paper towels

Ingredients
  

  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko bread crumbs
  • 1 10.8 ounce package imitation crab legs, cut in half widthwise
  • oil for frying

Instructions
 

  • Heat oil in a frying pan or deep fryer to 350°F (175°C).
    A black frying pan on a white marble cooktop, filled with hot oil heating up to 350°F (175°C). A digital thermometer is submerged in the oil, checking the temperature. The oil shimmers, indicating it is ready for frying.
  • Set up a dredging station with three bowls: flour in one, beaten eggs in another, and panko breadcrumbs in the last.
    A dredging station set up on the white marble cooktop, consisting of three shallow bowls: one filled with all-purpose flour, another with beaten eggs, and the third with golden panko breadcrumbs. The ingredients are neatly arranged for coating the crab legs.
  • Coat each crab leg piece in flour, dip into the egg mixture, and roll in panko breadcrumbs.
    A hand dipping a piece of imitation crab leg into the flour, then the beaten egg, and finally rolling it in panko breadcrumbs. The dredging station is neatly organized on the white marble cooktop, ensuring the crab leg is fully coated for a crispy texture.
  • Carefully place the coated crab legs in hot oil and fry for 2-3 minutes per side until golden brown.
    Coated imitation crab legs being carefully placed into the hot oil in a black frying pan on the white marble cooktop. The oil sizzles as the crab legs begin to fry, developing a golden-brown crust.
  • Remove with tongs and drain on paper towels.
    Crispy golden-brown fried crab legs being lifted out of the hot oil with metal tongs, allowing excess oil to drain over the pan. The black frying pan remains on the white marble cooktop, still glistening with hot oil.
  • Serve hot with your favorite dipping sauce, like garlic butter or spicy aioli.
    A serving plate on the white marble cooktop, piled with crispy fried imitation crab legs. The dish is garnished with fresh parsley and served with a small bowl of dipping sauce, such as garlic butter or spicy aioli, ready to be enjoyed.