Pescatarian Garlic-Style Butter Crab Legs
Snow crab legs are one of those ingredients that feel indulgent and celebratory the moment they hit the table, and this preparation absolutely delivers on that promise. The sauce is the real star here — garlic-infused oil, dry white wine reduced until concentrated, and butter added slowly so it emulsifies into something glossy and deeply savory. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest and juice cut right through the richness to keep every bite bright and balanced. Steaming the crab legs first ensures the meat stays tender and juicy before it ever touches that skillet, so nothing gets rubbery or overcooked. Scallion tops and a generous handful of flat-leaf parsley finish the dish with color and a fresh herbal note that makes it look as good as it tastes. This is the kind of meal that feels like a restaurant splurge but comes together in your own kitchen with straightforward technique and no complicated steps. Serve it straight from the pan with lemon wedges and plenty of napkins — it's wonderfully, unapologetically messy in the best way.
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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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