Low Carb Crispy Fried Crab
Dive into seafood indulgence with this irresistible Low Carb Crispy Fried Crab recipe, perfect for guilt-free dining that doesn't compromise on flavor. Fresh, tender crab legs are coated in a gluten-free almond flour breading infused with Parmesan cheese, garlic powder, and paprika, delivering a deliciously savory crunch. A rich egg and heavy cream mixture ensures the coating clings beautifully, while olive oil provides the ideal golden fry. Ready in under 40 minutes, this keto-friendly dish is the perfect appetizer or main course, served hot with zesty lemon wedges and a sprinkle of fresh parsley. Whether you're following a low-carb diet or simply craving crispy crab, this recipe offers maximum satisfaction with minimal carbs!
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Recipe Information
Ingredients
- 2 pounds Fresh crab legs
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Heavy cream
- 0.5 cup Olive oil
- 4 pieces Lemon wedges
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Clean the crab legs thoroughly under cold water. Pat them dry with paper towels to remove any excess moisture.
In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In another bowl, whisk together the eggs and heavy cream until smooth.
Set up a dredging station by placing the spiced almond flour mixture and the egg mixture side by side.
Dip each crab leg into the egg mixture, ensuring it is fully coated. Let any excess egg drip off.
Next, dredge the crab leg in the almond flour mixture, pressing lightly to make sure it adheres well. Repeat with remaining crab legs.
In a large skillet, heat olive oil over medium heat until shimmering but not smoking.
Carefully add the crab legs to the pan in a single layer, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy.
Once cooked, transfer the crab legs to a plate lined with paper towels to absorb any excess oil.
Serve hot with lemon wedges and a sprinkle of chopped parsley for garnish.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 11753 mg | 511% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 4.8 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1264 mg | 97% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2647 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
