Ginger 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 real depth through garlic-infused oil, a splash of dry white wine reduced down to concentrate its flavor, and butter added slowly so everything emulsifies into something silky and rich. Smoked paprika and a pinch of red pepper flakes give it a gentle warmth, while fresh lemon zest and juice keep the whole thing bright and balanced. Scallion greens and a shower of flat-leaf parsley finish the dish with color and a fresh, herby lift. For anyone avoiding ginger, this is the kind of indulgent seafood recipe that can feel off-limits — so many butter crab and garlic crab preparations sneak it in as a background note. Here, every ingredient is listed and intentional, so there's no guesswork about what's in the sauce. The steaming method keeps the crab meat tender and juicy before it gets tossed in that glossy pan sauce, and the whole thing comes together in one skillet. Serve it straight from the pan with lemon wedges and plenty of napkins — this one is absolutely worth the mess.
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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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