A quick dusting of flour (and Old Bay Seasoning if you're so inclined) is all these need before pan frying. Make sure to pat the crabs dry with paper towels before dredging. Crabs may retain some moisture. Beware of spattering oil when placing them in hot oil. Crabs will fry up perfectly crisp on the outside with tender meat throughout.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.