Steamed snow crab legs bathed in a glossy, garlicky butter sauce feel like a restaurant splurge you somehow pulled off in your own kitchen. The sauce builds in layers — softened scallion greens, white wine reduced until concentrated, then butter swirled in tablespoon by tablespoon until everything turns silky and emulsified. Smoked paprika and red pepper flakes add just enough warmth and depth to keep things interesting, while fresh lemon zest and juice cut right through the richness. Crab dishes like this are naturally a great fit for anyone avoiding grain-based ingredients, since the whole recipe leans on fresh seafood, aromatics, and pantry staples with no hidden fillers to worry about. Steaming the legs before tossing them in the skillet keeps the meat tender and juicy rather than rubbery, which makes every bite worth the little bit of effort. Finish with a shower of flat-leaf parsley and a squeeze of lemon, and you've got something that looks genuinely impressive on the table.
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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.
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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