Cashew Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a special-occasion meal, but this recipe is surprisingly approachable on a weeknight. The sauce builds in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced down, and then butter added one tablespoon at a time until everything turns silky and emulsified. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest, lemon juice, and chopped flat-leaf parsley keep the whole thing bright and vibrant. Tree nut allergies can make rich, restaurant-style seafood sauces feel risky, but every ingredient here is straightforward and easy to verify — no hidden pastes, no blended nut butters, nothing ambiguous. You get all the indulgence of a steakhouse crab dish without any of the guesswork. Serve 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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