Almond Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a restaurant splurge you somehow pulled off in your own kitchen. The sauce builds in layers — garlic-infused oil, white wine reduced until silky, then butter swirled in one tablespoon at a time for that rich, emulsified finish you'd expect from a serious seafood spot. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest, lemon juice, and chopped flat-leaf parsley keep everything bright and balanced. Scallion tops cooked down in the oil add a subtle sweetness that ties the whole sauce together beautifully. For anyone navigating nut-free eating, this dish is naturally in the clear — every ingredient here is straightforward, with no hidden nut oils or almond-based thickeners to worry about. The steaming method keeps the crab meat tender and juicy before it gets tossed in all that buttery goodness. Serve it straight from the skillet with lemon wedges and plenty of napkins, because this one is gloriously messy in the best possible way.
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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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