Carrageenan Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a restaurant splurge you pulled off entirely in your own kitchen. The sauce builds beautifully — garlic-infused oil, white wine reduced down until concentrated, then butter swirled in one tablespoon at a time for that silky, emulsified finish. Smoked paprika and red pepper flakes add just enough warmth and depth, while fresh lemon zest and juice keep everything bright and balanced. Scallions and flat-leaf parsley scattered over the top make it look as impressive as it tastes. For anyone avoiding carrageenan, the challenge with seafood dishes is often the store-bought sauces, flavored butters, and pre-seasoned products that sneak in additives and stabilizers. This recipe sidesteps all of that by building the sauce entirely from scratch with whole, recognizable ingredients — nothing processed, nothing hidden. Steaming the crab legs keeps the preparation clean and simple, letting the quality of the shellfish shine through. Serve it straight from the skillet with lemon wedges and plenty of napkins, because this one is absolutely worth getting your hands into.
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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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