Oats 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 surprisingly straightforward to pull off at home. The sauce builds in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced down, and butter swirled in one tablespoon at a time until everything turns silky and emulsified. Smoked paprika and red pepper flakes add a gentle warmth, while fresh lemon zest and juice keep the whole thing bright and balanced. For anyone navigating grain-free or oat-free eating, this dish is a natural fit — every ingredient here is clean and straightforward, with no hidden fillers or thickeners to worry about. Crab legs can sometimes feel intimidating, but steaming them for just five to six minutes and then tossing them directly in the skillet sauce means the whole process is fast and nearly foolproof. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end pulls it all together into something that looks genuinely impressive on the table. Whether you're cooking for a crowd or treating yourself on a weeknight, this is the kind of meal that makes people think you spent far more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!