Peanut 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 serious depth from garlic-infused oil, dry white wine reduced until silky, and butter added slowly so everything emulsifies into something truly luxurious. Smoked paprika and red pepper flakes give it a gentle kick, while fresh lemon zest, lemon juice, scallion tops, and flat-leaf parsley keep it bright and vibrant. Shellfish dishes like this are naturally a great fit for anyone avoiding peanuts, since the ingredient list stays clean and straightforward — no sauces or seasonings that sneak in hidden nut-based oils. The steaming method keeps the crab meat tender and juicy before it gets tossed in that rich, fragrant sauce, so every bite is worth the napkins you'll go through. Serve it straight from the skillet with lemon wedges and good crusty bread to soak up every last drop of that butter 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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