High Fructose Corn Syrup Free Garlic-Style Butter Crab Legs
Snow crab legs are one of those indulgent, hands-on meals that feel like a special occasion even on a Tuesday night. The butter sauce here is built from scratch — garlic-infused oil, dry white wine, fresh lemon, and real unsalted butter — so there's no reaching for a bottled seasoning blend loaded with sweeteners or mystery additives. That matters more than you'd think, because a lot of pre-made seafood sauces and flavored butters sneak in high fructose corn syrup to balance acidity or add shelf life. Here, the brightness comes entirely from lemon zest, lemon juice, and a splash of white wine reduced down until it's silky and concentrated. Smoked paprika and red pepper flakes give the sauce a gentle heat and gorgeous color, while fresh parsley and sliced scallion greens keep everything tasting vibrant and alive. The steaming method is simple and forgiving — just a couple inches of boiling water and a tight lid — and the whole sauce comes together in the same window of time, so nothing sits and waits. Serve it straight from the skillet with lemon wedges and something to soak up every last drop of that glossy, garlicky 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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