Honey Free Garlic-Style Butter Crab Legs
Steamed snow crab legs draped in a glossy, garlicky butter sauce feel like a restaurant splurge you can pull off right at your own stove. The sauce builds beautifully — garlic-infused oil, softened scallion tops, a dry white wine reduction, and butter added tablespoon by tablespoon until everything turns silky and emulsified. Smoked paprika and red pepper flakes give it just enough warmth, while fresh lemon juice and zest keep the whole thing bright and balanced. Many bottled seafood sauces and flavored butters sneak in sweeteners, so making this from scratch means you stay in full control of every ingredient. Steaming the crab legs keeps the meat tender and juicy before they get tossed in that rich, fragrant sauce — it's a technique that's simple but genuinely effective. A shower of fresh flat-leaf parsley at the end adds color and a clean herbal note that cuts through the richness. Serve it straight from the skillet with lemon wedges and something crusty to soak up every last drop of that sauce.
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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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