These fried crab legs are dunked in a cornmeal and flour batter seasoned with Old Bay then deep fried to golden crispy perfection all in around 30 minutes on the stovetop.

Why this recipe works

With a tender, succulent inside and crispy crunchy outside, you can’t beat the texture or flavor of mouth-watering fried crab legs! Although we have a soft spot for Dungeness crab legs and it’s fresh-sweet flavor, using King crab will yield you even more juicy meat to be battered and fried into dippable seafood sticks just begging for tasty dipping sauces to accompany it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRAB LEGS – King crab legs have sharp, pokey shells. We recommend wearing cut-resistant gloves when working with King crab as you’ll need to cut open the shells and remove the meat. Do NOT use precooked crab legs!!

BATTER – A mixture of both flour and cornmeal will give you the crispest coating on your crab legs. You do not want to skip the flour in this recipe as it will help the coating stick to the meat. We love using Old Bay in our seafood recipes as an all-in-one seasoning, plus a dash of garlic salt and hot sauce for even more flavor. Feel free to adjust or substitute the seasonings as you see fit.

How to Make Fried Crab Legs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Add vegetable oil to a large heavy bottomed skillet so that it comes 1-inch up the side. Heat over medium-high until oil is shimmering.
Using gloved hands, crack crab legs at the joints, being careful not to tear the meat inside. You may need to use kitchen shears for the smaller joints.
Use kitchen shears to cut open the shell lengthwise. Carefully open the shell and remove the meat.
In a medium bowl, whisk together eggs, hot sauce, half of the Old Bay, and half of the garlic salt.
In another medium bowl, combine yellow cornmeal, flour, remaining Old Bay and remaining garlic salt.
Dip crab meat into egg mixture, then dredge in the flour mixture until fully coated. Place on wire rack. Repeat with the remaining crab.
Fry crab for 2-3 minutes per side until golden and crispy. Drain on paper towels.

Frequently Asked Questions & Expert Tips

How do I store leftover fried crab legs?

Store any leftover fried crab legs in an air-tight container kept in the refrigerator for up to 4 days. You can also wrap them tightly in aluminum foil. I would recommend reheating them in the air fryer or on a baking sheet in a preheated oven set to 350F for a few minutes to crisp them back up.

Serving Suggestions

Enjoy fried crab legs as a main course with potatoes, corn on the cob, and coleslaw on the side or serve it as an appetizer with Alabama white sauce, tartar sauce, garlic butter, or cocktail sauce for dipping.

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