Begin by pouring vegetable oil into a deep skillet or Dutch oven, filling it about 3 inches deep. Heat the oil to 350°F (175°C) over medium heat.

While the oil warms, crack the king crab legs at their joints, and cut open the shell lengthwise to expose the sweet meat.

In one bowl, whisk together eggs and milk until blended smoothly. In a separate bowl, mix together the flour, cornmeal, Old Bay seasoning, and garlic salt.

Dredge each crab leg into the egg mixture, then transfer to the flour mixture, pressing gently to adhere. Set aside on a wire rack for 5-10 minutes.

Carefully lower a few crab legs into the preheated oil, frying each batch for 6-7 minutes until golden brown.

Melt butter in a separate skillet over low heat. Add minced garlic and sauté until fragrant, about 1 minute.

After frying, place crab legs on paper towels to drain excess oil. Toss immediately in the garlic butter glaze until coated. Serve hot with lemon wedges.