FRIED CRAB LEGS

DEEP FRIED CRAB ???? LEGS NO SHELL????????

 SERVES: 4-6

INGREDIENTS

Nutrition

  • lbs crab legs (the bigger the better!)
  • 38 saltine crackers (1 whole sleeve)
  • 1 -2 teaspoon garlic powder
  • cayenne pepper(optional)
  • 1cup butter
  • 2 -3 eggs, beaten
  • flour (for dredging)
  • chopped parsley(optional)
  • chives (optional)
  • lemon wedge cut up

DIRECTIONS

  • Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms, etc so don’t waste.
  • crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as I like though).
  • season one side of legs with garlic and cayenne (or use the.
  • seasonings you like).
  • roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
  • heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. It should be light brown.
  • turn again to allow further browning, remove to paper towels to drain excess grease
  • serve while hot with lemon wedges and garnish with chives or parsley if desired.

This entry was posted in Chicken.