Fill a large heavy-bottomed skillet halfway with vegetable oil, about 1 inch up the side. Heat the oil over medium-high heat until it shimmers.

Crack the crab legs at the joints with gloved hands, being careful not to tear the meat inside. For the smaller joints, you may need to use kitchen shears.

Cut the shell open lengthwise with kitchen shears. Open the shell carefully and remove the meat.

In a medium mixing bowl, combine the eggs, hot sauce, half of the Old Bay seasoning, and half of the garlic salt.

In a separate medium mixing bowl, combine the yellow cornmeal, flour, remaining Old Bay, and garlic salt.

Dip crab meat in egg mixture, then in flour mixture until completely coated. Arrange on a wire rack. Rep with the remaining crab.

Cook the crab for 2-3 minutes per side, or until golden and crispy. Dry with paper towels.