BHA & BHT Free Garlic-Style Butter Crab Legs
Snow crab legs are already a showstopper, and this butter sauce takes them somewhere truly special — garlicky, bright with lemon, and just enough heat from the smoked paprika and red pepper flakes to keep things interesting. The sauce comes together in a single skillet while the crab steams, so the whole thing moves fast and lands on the table glossy, fragrant, and ready to impress. For anyone avoiding synthetic preservatives like BHA and BHT, the challenge with seafood dishes is often the sauces and condiments hiding those additives in plain sight. Here, every component is straightforward and clean — garlic-infused oil, unsalted butter, dry white wine, fresh citrus, and herbs you can see and smell. Nothing processed, nothing from a packet, no label-reading required. The technique of adding butter one tablespoon at a time and swirling the pan is what gives the sauce that restaurant-quality glossy finish, coating every crack and crevice of the crab legs beautifully. A final shower of fresh flat-leaf parsley and thinly sliced scallion greens adds color and a pop of freshness that cuts right through the richness. Serve it with lemon wedges and something crusty to soak up every last drop of that sauce — you will absolutely want to.
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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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