Paraben Free Garlic-Style Butter Crab Legs
Snow crab legs steamed until the meat is opaque and hot, then tossed in a glossy, emulsified butter sauce — this is the kind of dish that feels like a special occasion even on a Tuesday night. The sauce builds serious depth from garlic-infused oil, dry white wine reduced down to concentrate its flavor, smoked paprika, and a bright hit of lemon zest and fresh juice. Scallion tops soften in the oil first, adding a mild, grassy sweetness before the butter goes in one tablespoon at a time for that silky, restaurant-quality finish. For anyone navigating preservative sensitivities, the ingredient list here is refreshingly straightforward — fresh aromatics, whole spices, and real butter with no hidden additives to second-guess. Parsley scattered over the top at the end keeps everything vibrant and fresh rather than heavy. Serve it straight from the skillet with lemon wedges on the side and plenty of napkins, because this one gets beautifully messy in the best possible way.
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!