Legume Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a restaurant splurge you somehow pulled off in your own kitchen. The sauce builds in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced down to concentrate its flavor, then butter swirled in one tablespoon at a time until the whole thing 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 every bite feels bright and balanced. For anyone navigating legume-free eating, this dish is a natural fit — every ingredient here, from the crab to the herb-flecked butter sauce, is completely free of beans, lentils, peas, or any legume-derived oils or additives. Steaming the crab legs keeps the meat tender and juicy before they get tossed in that glossy pan sauce, so nothing goes to waste. Finish with a scatter of flat-leaf parsley and a squeeze of lemon, and you've got something that looks genuinely impressive on the table with very little fuss involved.
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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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