Macadamia Free Garlic-Style Butter Crab Legs
Steamed snow crab legs draped in a glossy, garlicky butter sauce feel like a restaurant splurge, but this version comes together right on your stovetop with ingredients you likely already have on hand. 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 add just enough warmth and depth to keep things interesting without overwhelming the sweet, delicate crab meat. A hit of lemon zest and fresh juice at the end brightens everything up beautifully. For anyone navigating nut allergies, this recipe is naturally free of tree nuts in any form — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. Fresh flat-leaf parsley scattered over the top at the end adds a pop of color and a clean, herby finish that makes the whole platter look seriously impressive. Serve it straight from the skillet with lemon wedges alongside and plenty 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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