Add vegetable oil to a large heavy bottomed skillet so that it comes 1-inch up the side. Heat over medium-high until oil is shimmering.
Using gloved hands, crack crab legs at the joints, being careful not to tear the meat inside. You may need to use kitchen shears for the smaller joints.
Use kitchen shears to cut open the shell lengthwise. Carefully open the shell and remove the meat.
In a medium bowl, whisk together eggs, hot sauce, half of the Old Bay, and half of the garlic salt.
In another medium bowl, combine yellow cornmeal, flour, remaining Old Bay and remaining garlic salt.
Dip crab meat into egg mixture, then dredge in the flour mixture until fully coated. Place on wire rack. Repeat with remaining crab.
Fry crab for 2-3 minutes per side until golden and crispy. Drain on paper towels.
Notes
King crab legs have sharp, pokey shells. We recommend wearing cut resistant gloves when working with King crab.