- 4 king crab legs, thawed
- 3 eggs, beaten
- 1 sleeve saltines
- All-purpose flour, for dredging
- 3 tablespoons butter
- 1 clove garlic, chopped
- 3 tablespoons chopped chives
Split king crab legs and remove meat. Set aside.
Dredge the king crab legs in the flour, the eggs, and then the crushed saltines.
Set on half sheet tray to reserve. Repeat.
Heats the skillet over medium heat and add 3 tablespoons of butter. Once it foams add
the crab meat. Rotate them to cook on all sides. Add the garlic and continue to cook until golden brown. Garnish with 3 tablespoons of chopped chives.
* Shellfish Warning
Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.