Garlic-Style Butter Crab Legs
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Learn more →Ingredients
4 servings
For the crab
- 3 lb snow crab legs, thawed if frozen
For the butter sauce
- ¼ cup garlic-infused oil
- 4 tbsp unsalted butter
- ½ cup dry white wine
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 4 scallion green tops, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot with about 2 inches of water and bring to a boil over high heat. Set a steamer insert or colander above the water. Arrange the crab legs in the steamer in a single layer (work in batches if needed), cover tightly, and steam for 5–6 minutes, until the shells are heated through and the meat is opaque and hot at the thickest joint.
- 2
While the crab steams, heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and bright green, about 1–2 minutes.
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