Turkey 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 genuinely approachable for a weeknight splurge. The sauce builds beautifully — garlic-infused oil, softened scallion tops, and a dry white wine reduction all come together before the butter is swirled in one tablespoon at a time, creating something silky and restaurant-worthy. Smoked paprika and red pepper flakes give the whole thing a subtle warmth, while fresh lemon zest and juice keep it bright and balanced. Because the focus is entirely on crab, butter, and bold aromatics, there's no poultry of any kind hiding in the ingredient list — just clean, confident seafood cooking. Steaming the legs first ensures the meat is hot and opaque all the way through before it ever hits the sauce, so every bite is tender and juicy. A final scatter of flat-leaf parsley and a squeeze of lemon at the table makes it look as impressive as it tastes. This is the kind of dish that makes people lean over the table and reach for more.
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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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