Fried Crab Legs Recipe


Fried crab legs are a delicacy, the main raw material is crab. It tastes crispy on the outside and tender on the inside, delicious and salty.

How do I bread the crab legs?

To bread the crab legs for Fried Crab Legs recipe, you should set up a breading station with three dishes with flour, beaten eggs and breadcrumbs. Then coat the crab legs in flour, dip them in beaten eggs, and coat them in breadcrumbs. Repeat the process for each crab leg.

How to reheat the fried crab legs without losing the texture and taste?

To reheat fried crab legs without losing the texture and taste, you can use a few different methods:

Oven: Preheat the oven to 350°F, place the crab legs on a baking sheet, and reheat for about 5-8 minutes or until heated through.

Skillet: Heat a skillet over medium heat, add a little oil, and reheat the crab legs for about 2-3 minutes per side or until heated through.

Microwave: Place the crab legs on a microwave-safe plate and reheat them for about 1-2 minutes or until heated through.

Regardless of the method you choose, it’s important to reheat the crab legs gently, and to avoid overcooking them, as this can cause them to become tough and rubbery. It’s also a good idea to check the crab legs frequently to ensure that they heat evenly.


  • crab legs
  • cauliflower
  • bamboo shoots
  • fungus
  • onion
  • ginger
  • Red chili
  • watercress
  • soy sauce
  • sugar
  • Dried chili


Step 1: Prepare crab legs, green cauliflower, bamboo shoots, green onions, ginger, and red peppers.

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Step 2: Sliced green onion and ginger, red pepper and dried chili, and black fungus.

Step 3: after boiling water, put oil and salt in the water. Add green cauliflower and cook.

Step 4: Heat oil, add green onion, ginger, and dried chili, dip the surface of the crab legs with dry flour, fry the crab until it is seven or eight mature, and add a little salt to taste.

Step 5: Add fungus and bamboo shoots, stir-fry, and serve.

Step 6: Set up another oil pan, put dried chilies and red peppers, rice vinegar, and a spoonful of watercress, and boil red oil. Put cooking wine, sugar, light soy sauce, and water. Then put the crab legs, fungus, and bamboo shoots into the slices, cover, and boil for a while, until the soup is thick, stir fry evenly.