Hazelnut 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 in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced down to concentrate its flavor, and then butter added one tablespoon at a time until everything turns silky and emulsified. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest and juice cut right through the richness so each bite stays bright and balanced. For anyone navigating tree nut allergies, shellfish dishes can sometimes feel risky at restaurants where shared fryers and sauces with hidden ingredients are common — cooking this at home means you control every component, and every single ingredient here is straightforward and easy to verify. The steaming method keeps the crab meat tender and juicy without any fuss, and the whole thing comes together in one skillet once the crab is ready. Finished with a shower of fresh flat-leaf parsley and served with lemon wedges, it looks genuinely impressive on the table. This is the kind of recipe that makes a weeknight feel like a celebration.
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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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