Fructose Free Garlic-Style Butter Crab Legs
Snow crab legs feel like a special-occasion splurge, and this butter sauce takes them completely over the top. The trick here is garlic-infused oil in place of raw garlic cloves, which delivers that deep, savory flavor without the fructans that make traditional garlic a problem for people managing fructose sensitivity. A splash of dry white wine reduces down into the base before the butter goes in one tablespoon at a time, building a glossy, emulsified sauce that clings to every crack and crevice of the shell. Smoked paprika and a pinch of red pepper flakes add warmth and a little color, while fresh lemon juice and zest keep the whole thing bright and balanced. The scallion green tops — not the white bulbs — bring a mild onion note that's safe for low-fructose eating and adds a pop of freshness alongside the parsley. Steaming the crab legs keeps the meat tender and juicy before they get tossed in that rich, fragrant sauce. Serve it straight from the skillet with lemon wedges and something to soak up every last drop of butter.
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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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