Mushroom 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 recipe is genuinely approachable for a weeknight splurge. The sauce builds in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced until concentrated, then butter swirled in one tablespoon at a time for that silky, restaurant-worthy finish. Smoked paprika and red pepper flakes add just enough warmth and depth, while fresh lemon zest and juice keep everything bright and balanced. For anyone avoiding fungi, this kind of indulgent seafood dish can sometimes feel risky at restaurants where sauces are built on stocks or blends with hidden ingredients — here, every component is straightforward and fully visible. The steaming method keeps the crab meat tender and juicy before it gets tossed in that fragrant, herb-flecked butter. A shower of flat-leaf parsley at the end adds color and a fresh herbal note that pulls the whole plate together. Serve it straight from the skillet with lemon wedges and something crusty to catch every 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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