Sesame 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 approachable for any night you want something a little indulgent. The sauce builds beautifully — garlic-infused oil, a splash of dry white wine reduced down, 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, while fresh lemon juice and zest keep the whole thing bright and balanced. Scallion tops and a generous handful of flat-leaf parsley finish the dish with color and a fresh, herby lift. For anyone navigating sesame allergies or sensitivities, crab dishes can be a minefield — restaurant versions often sneak in sesame oil for that glossy sheen, and store-bought sauces are even harder to vet. This recipe sidesteps all of that by building its richness entirely from butter, garlic-infused oil, and white wine, so there's nothing hidden to worry about. Every ingredient here is straightforward and easy to source clean. Serve it straight from the skillet with lemon wedges and plenty of napkins — this one is meant to be messy and enjoyed.
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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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