FRIED CRAB LEGS

DEEP FRIED CRAB  LEGS NO SHELL

SERVES: 4-6
INGREDIENTS
Nutrition

2 lbs crab legs (the bigger the better!)
38 saltine crackers (1 whole sleeve)
1 -2 teaspoon garlic powder
cayenne pepper(optional)
1⁄2 cup 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 cayene (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. should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

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