Lactose 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 version comes together with surprisingly little effort. The sauce builds real depth from garlic-infused oil, dry white wine reduced down to concentrate its flavor, and a finish of smoked paprika and red pepper flakes that gives every bite a gentle, smoky heat. Bright lemon zest and fresh juice cut right through the richness, while scallion tops and flat-leaf parsley keep things fresh and vibrant. For anyone navigating dairy sensitivity, butter can be a tricky ingredient — but the small amount used here is added gradually and emulsified into a wine-and-oil base, meaning the sauce is far more balanced and less heavy than a pure butter dip. The garlic-infused oil does a lot of the heavy lifting, so the overall dish stays rich and satisfying without leaning entirely on dairy. Steaming the crab legs rather than boiling them keeps the meat tender and sweet, which means the sauce enhances rather than overwhelms. Serve straight from the skillet with lemon wedges and a stack of napkins — this one is gloriously messy in the best possible way.
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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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