2) Crack and beat 3 eggs in a shallow pie plate. Place a sleeve of cheese crackers in a plastic litre freezer bag and crush with a rolling pin until fine.
3) Dredge the king crab legs in the flour, the eggs, and then the crushed cheese crackers.
4) Set on half sheet tray to reserve. Repeat.
5) Heat the skillet over medium heat and add 45 g of butter. Once it foams add the crab meat. Rotate them to cook on all sides. Add the garlic and continue to cook until golden brown. Garnish with 3 tbsps of chopped chives.