Chestnut 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, softened scallions, a splash of dry white wine reduced down to concentrate its flavor, then butter swirled in one tablespoon at a time until everything turns silky and rich. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest and juice cut right through the richness so no single bite feels heavy. Steaming the crab legs keeps the meat tender and juicy before they get tossed and brushed with every drop of that sauce. For anyone navigating tree nut allergies, this kind of indulgent seafood dish can feel like a minefield at restaurants where shared prep surfaces and mystery sauces are the norm — here, every ingredient is straightforward and easy to verify. A shower of flat-leaf parsley at the end adds a pop of color and freshness that makes the whole platter look genuinely impressive. Serve it with lemon wedges and something crusty to mop up the extra sauce, because leaving any of it behind would be a crime.
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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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