Pistachio 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 beautifully — garlic-infused oil and scallion greens go first, then dry white wine reduces down before butter gets swirled in one tablespoon at a time, creating that rich, emulsified finish you'd expect from a great seafood restaurant. Smoked paprika and red pepper flakes add just enough warmth and depth, while fresh lemon juice and zest keep everything bright and balanced. For anyone navigating tree nut allergies or sensitivities, this dish is a natural win — the ingredient list is clean and straightforward, with no sauces or spice blends that typically sneak in unwanted additions. Steaming the crab legs before tossing them in the skillet ensures the meat stays tender and juicy without overcooking. A final shower of fresh flat-leaf parsley makes it look as good as it tastes. Serve it straight from the pan with lemon wedges and plenty of napkins — this one is meant to be enjoyed 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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