Fried Coconut Crab Legs (Imitation) with Coconut Flour and Parmesan | KETO – Low Carb Recipe

Have you ever had a craving of something you have never had before? That’s what happened with this one. I’m not sure if this is controversial or not, but I have always liked crab more than lobster. And fried coconut shrimp has always been a favorite of mine.

By using coconut flour instead of regular, and coconut flakes instead of panko, this becomes a great low carb appetizer. Using imitation instead of real crab, means this is much cheaper too.

First up is drying off the crab legs with paper towels. Then I lightly seasoned with salt and garlic powder. The rest of the seasoning will go in the flour coating.

Then I set up the 3 stations. I didn’t make enough at first, so the measurements I listed are the combined amounts.

First station is the eggs mixed in with about 2 tablespoons of heavy cream (nut milk can be used here as well). Second station is the coconut flour mixed in with salt, pepper, garlic powder, and paprika. Third station is a combination of shredded coconut flakes and shredded parmesan cheese. A fourth station is left empty for the finished crab legs once they are coated.

The rest of the recipe is pretty easy, coated the legs in the egg wash, then covered in the coconut flour. Back they went into the eggs, then into the coconut flakes. Made sure to pat it down so everything stayed together.

Into a pot with oil heated to 350, dropped the crab legs in with enough room for each so they wouldn’t stick to each other.

Since the Imitation crab legs are fully cooked, these only needed a couple of minutes per side for the coating to become golden brown. Drained on a paper towel (or rack) and they were ready to serve.

For a dipping sauce, I combined mayo, garlic paste, olive oil, lemon juice, chives, and red pepper flakes.