Ingredients:
- 2 lbs crab legs, thawed if frozen
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Oil for frying
Remoulade Sauce:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon capers, chopped
- 1 teaspoon horseradish
- 2 tablespoons parsley, finely chopped
- Salt and pepper to taste
Directions:
1. Prepare the remoulade sauce by mixing all the ingredients in a bowl. Set aside in the refrigerator.
2. In a shallow dish, combine flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. Dip the crab legs first in the flour mixture, then in the beaten eggs, and finally coat them with panko breadcrumbs.
4. Heat oil in a deep fryer or large pot to 375°F (190°C).
5. Fry the crab legs in batches for about 3-4 minutes or until golden and crispy. Drain on paper towels.
6. Serve hot with the remoulade sauce on the side.
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