Low FODMAP Garlic-Style Butter Crab Legs
Buttery, garlicky crab legs feel like a splurge-worthy restaurant dish, and this version delivers every bit of that indulgence without the gut-wrenching aftermath that traditional garlic butter recipes can cause. The secret is garlic-infused oil, which carries all that deep, savory flavor without the fructans found in actual garlic cloves — so you get the taste you love while keeping things gut-friendly. Scallion green tops step in for the allium punch, and they're perfectly safe to use freely here. Snow crab legs are steamed until the meat is opaque and tender, then tossed in a glossy sauce built from white wine reduced down with butter, smoked paprika, lemon zest, and a hit of red pepper flakes. The result is rich, a little smoky, and bright with citrus — the kind of sauce you'll want to soak up with every bite. It comes together in well under 30 minutes and serves four, making it just as fitting for a weeknight treat as it is for a dinner party centerpiece. Finish with fresh parsley and a squeeze of lemon, and you've got a showstopper that nobody at the table will believe is anything other than pure indulgence.
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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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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