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2 lbs crab legs (the bigger the better!)
38 Saltine crackers (1 whole sleeve)
1 -2 Tsp. garlic powder
Cayenne pepper(optional)
1⁄2 C. butter
2 -3 Eggs, beaten
Flour (for dredging)
Chopped parsley(optional)
Chives (optional)
Lemon wedge, cut up


1-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.
2-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).
3-Season one side of legs with garlic and cayene (or use the.
seasonings you like).
4-Roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
5-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.
6-Turn again to allow further browning, remove to paper towles to drain excess grease
7-Serve while hot with lemon wedges and garnish with chives or parsley if desired.


One Response

  1. Richard DeLalla

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