Rice Free Garlic-Style Butter Crab Legs
Steamed snow crab legs bathed in a glossy, garlicky butter sauce are the kind of showstopper that feels restaurant-worthy but comes together in your own kitchen with minimal fuss. The sauce builds serious depth from garlic-infused oil, dry white wine reduced down to concentrate its flavor, and butter added slowly so everything stays silky and emulsified. Smoked paprika and red pepper flakes give it a gentle kick, while fresh lemon zest and juice keep things bright and balanced against all that richness. Scallion tops and a generous handful of flat-leaf parsley finish the whole thing with color and a fresh, herby lift. For anyone navigating grain-free eating, this dish is naturally in the clear — there's no filler, no starch, and no hidden thickeners anywhere in the sauce. It's the kind of meal that looks like you spent hours on it but really just rewards good technique and quality ingredients. Serve with lemon wedges and plenty of napkins, because this one is gloriously 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!