Cinnamon 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 straightforward to pull off at home. The sauce builds beautifully — garlic-infused oil and softened scallion greens form the base, then a splash of dry white wine reduces down before butter is swirled in one tablespoon at a time, creating that silky, emulsified finish you'd expect from a restaurant. Smoked paprika and red pepper flakes add warmth and a subtle smokiness without leaning on any spice blends that might sneak in unwanted ingredients. Lemon zest and fresh lemon juice cut right through the richness, keeping every bite bright and balanced. For anyone navigating spice sensitivities, this recipe is refreshingly clean — every ingredient is straightforward and easy to verify, so there's no guesswork involved. Fresh flat-leaf parsley scattered over the top at the end adds a pop of color and a herby finish that pulls the whole dish together. Serve it straight from the skillet with extra lemon wedges and plenty of napkins — 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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