Shelter Cove Crab Legs with Barbecued Black Tea Seasonings 

Ingredients:

• 6g barbecued black tea seasonings
• 4 large crab legs (such as snow crab or king crab), cleaned and cut into manageable pieces
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 cup crushed unsalted peanuts (optional, for added crunch)
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

Prepare the Crab Legs:

• Pat Dry and Season: Pat the crab legs dry with paper towels to remove any excess moisture. Season the crab pieces with salt, pepper, and 3g of the barbecued black tea seasonings. Set aside.

Prepare the Coating:

• Set Up Breading Stations: Place the flour, beaten egg, and panko breadcrumbs in separate shallow bowls or dishes. Mix the remaining 3g of barbecued black tea seasonings into the panko breadcrumbs for added flavor.

Coat the Crab Legs:

• Dredge in Flour: Lightly coat each crab piece in the flour, shaking off any excess. This step helps the egg mixture adhere better.
• Dip in Egg: Dip the floured crab pieces into the beaten egg, ensuring they are fully coated.
• Coat with Panko: Press the crab pieces into the seasoned panko breadcrumbs, covering them evenly. Gently shake off any excess breadcrumbs.

Cook the Crab Legs:

• Heat Oil and Butter: Heat the vegetable oil and butter in a large skillet over medium-high heat until the butter is melted and the oil is hot but not smoking.
• Fry the Crab Legs: Add the breaded crab pieces to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy. The internal temperature of the crab should reach 145°F (63°C). Transfer the cooked crab legs to a plate lined with paper towels to drain any excess oil.

Finish and Serve:

• Add Aromatics: In the same skillet, sauté the minced garlic and grated ginger until fragrant, about 1 minute. If using crushed peanuts, add them to the skillet and cook for another minute, stirring constantly to prevent burning.
• Combine and Garnish: Return the fried crab legs to the skillet and toss gently with the garlic, ginger, and peanut mixture. Transfer to a serving platter. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the sweetness of the crab. Feel free to adjust the amount based on your preference.
• Coating: Ensure each crab piece is evenly coated with flour, egg, and seasoned panko for a crispy, flavorful crust.
• Cooking: Fry the crab legs over medium-high heat to achieve a crispy exterior while keeping the inside tender and juicy. Avoid overcrowding the skillet to prevent the crab from steaming instead of frying.
• Garnish: Fresh cilantro and lime wedges add a bright, refreshing touch, balancing the richness of the crab and the smoky flavor of the seasonings.

Enjoy Your Shelter Cove Crab Legs with Barbecued Black Tea Seasonings!

• This dish combines the tender, sweet crab meat with a crispy, flavorful coating and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a luxurious appetizer or main course, ideal for impressing guests at a special dinner or a seafood feast.