Mustard Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a restaurant splurge you can pull off right in your own kitchen. The sauce builds beautifully — garlic-infused oil, a splash of dry white wine reduced down to concentrate the flavor, then butter swirled in one tablespoon at a time until everything turns silky and emulsified. Smoked paprika and a pinch of red pepper flakes give it just enough warmth, while fresh lemon juice and zest keep things bright and balanced. Mustard has a sneaky way of showing up in seafood sauces and pre-seasoned butters, but every ingredient here is clean and straightforward — no hidden condiments, no mystery blends. Scallion tops and a generous handful of flat-leaf parsley scattered over the top add color and a fresh, herby finish that makes the whole platter look stunning. Serve it with lemon wedges and plenty of napkins, because this is the kind of meal that demands you dig in with both hands.
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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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