Celery 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 genuinely approachable enough for a weeknight splurge. The sauce builds beautifully — garlic-infused oil, scallion greens, and a splash of dry white wine reduce down before butter is swirled in one tablespoon at a time, creating something silky, rich, and deeply savory. Smoked paprika and red pepper flakes add just enough warmth and depth without overwhelming the sweet, delicate crab meat. A hit of lemon zest and fresh juice keeps everything bright, and a shower of flat-leaf parsley at the end makes it look as good as it tastes. For anyone navigating a celery-free kitchen, this dish is a natural fit — the ingredient list is clean and straightforward, with no hidden aromatics or seasoning blends that typically sneak celery seed or celery salt into the mix. Serve it straight from the skillet with lemon wedges alongside, and have plenty of napkins ready.
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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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