Eggless Garlic-Style Butter Crab Legs

Total time30 min

Prep time10 min

Cook time20 min

5.0

(6)

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 serious depth from garlic-infused oil, dry white wine reduced down to concentrate its flavor, and butter added gradually so everything stays silky and emulsified. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest, lemon juice, and scallion tops keep things bright and lively. Finishing with a generous scatter of flat-leaf parsley makes it look as good as it tastes. Since the entire dish relies on seafood, butter, aromatics, and wine, there are no eggs hiding anywhere in the ingredient list — no aioli, no creamy binder, nothing to second-guess. Serve it straight from the skillet with lemon wedges and plenty of napkins, because this is the kind of meal people talk about long after the shells are cleared.

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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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