Seed Oil Free Garlic-Style Butter Crab Legs
Steamed snow crab legs draped in a glossy, garlicky butter sauce feel like a special-occasion meal, but this version comes together faster than you'd expect. The sauce builds real depth through a quick wine reduction before real butter is swirled in tablespoon by tablespoon, creating that silky, emulsified finish you'd pay good money for at a seafood restaurant. Garlic-infused oil does the heavy lifting in place of any refined or industrial seed oils, so every drop of that sauce is clean and intentional. Smoked paprika, red pepper flakes, and bright lemon zest layer in warmth and acidity that keep the richness from feeling heavy. Scallion tops and a generous handful of flat-leaf parsley scattered over the top add color and a fresh, herby lift right before serving. If you've been burned by restaurant butter sauces made with mystery oils, cooking this at home means you know exactly what's going in the pan. Serve with extra lemon wedges and something crusty to soak up every last bit of that sauce.
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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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