Whole 30 Garlic-Style Butter Crab Legs

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the crab

3 lb snow crab legs, thawed if frozen

For the butter sauce

¼ cup garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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