Pork Free Garlic-Style Butter Crab Legs

Total time30 min

Prep time10 min

Cook time20 min

5.0

(6)

Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a special-occasion meal, but this recipe is genuinely approachable for a weeknight splurge. The sauce builds in layers — garlic-infused oil, softened scallion tops, a splash of dry white wine reduced down, and then butter swirled in tablespoon by tablespoon until everything turns silky and emulsified. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest and juice cut right through the richness so the whole thing stays bright and balanced. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it just works as written. Steaming the crab legs keeps the meat tender and juicy before they get tossed in that pan sauce, and the finishing scatter of flat-leaf parsley makes the whole platter look like something you'd order at a waterfront restaurant. Serve with extra lemon wedges and plenty of napkins, because this one is gloriously messy in the best possible way.

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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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