Chicken Free Garlic-Style Butter Crab Legs
Snow crab legs are already a showstopper on their own, but bathing them in a glossy, garlicky butter sauce takes things to a completely different level. The sauce builds beautifully — scallion greens soften in garlic-infused oil, dry white wine reduces down into something rich and slightly tangy, and then butter goes in one tablespoon at a time until the whole thing turns silky and emulsified. 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 generous scatter of flat-leaf parsley at the end makes it look as good as it tastes. Since the entire dish is built around seafood and simple pantry staples, there's no need to worry about poultry cross-contact or hidden chicken-based broths sneaking into your sauce. Serve it straight from the skillet with lemon wedges on the side and plenty of napkins — this one is meant to be eaten with your hands.
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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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