Citric Acid Free Garlic-Style Butter Crab Legs
Buttery, garlicky, and deeply satisfying, this steamed crab dish is the kind of showstopper that feels restaurant-worthy without requiring a reservation. Snow crab legs are steamed until the meat is tender and opaque, then tossed in a glossy sauce built from garlic-infused oil, dry white wine, and real unsalted butter — each tablespoon swirled in slowly to create that silky, emulsified finish. Smoked paprika and red pepper flakes add warmth and depth, while fresh scallion tops and flat-leaf parsley keep things bright and herbaceous. The lemon zest and a measured splash of fresh lemon juice bring just enough citrus lift without relying on the concentrated citric acid that can sneak into store-bought seasonings and sauces. That's the real win here — you're building every layer of flavor from scratch, so you stay in complete control of what goes into the pot. The result is rich, aromatic, and genuinely hard to stop eating. Serve it straight from the skillet with optional lemon wedges on the side for anyone at the table who wants a little extra squeeze.
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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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