Nitrate & Nitrite Free Garlic-Style Butter Crab Legs
Buttery, garlicky, and absolutely showstopping, this steamed crab dish is the kind of meal that makes people think you spent hours in the kitchen. Snow crab legs are naturally free of the cured meats and processed additives that make so many restaurant seafood dishes a concern — no hidden deli-style ingredients, no questionable seasonings, just clean shellfish and a from-scratch butter sauce. The sauce itself is built on garlic-infused oil, dry white wine reduced down to concentrate its flavor, and cold butter swirled in tablespoon by tablespoon for that glossy, emulsified finish you'd expect at a nice bistro. Smoked paprika and red pepper flakes bring warmth and a gentle kick, while fresh lemon zest, lemon juice, and flat-leaf parsley keep everything bright and lively. Steaming the crab legs rather than boiling them preserves the delicate sweetness of the meat and makes sure every bite stays juicy. The whole thing comes together in one skillet after the crab is done, so cleanup is surprisingly painless for a dish that looks this impressive. Serve it straight from the pan with lemon wedges and plenty of napkins — this one is meant to be eaten with your 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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