Xanthan Gum 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 recipe is genuinely approachable on a weeknight. The sauce builds beautifully from garlic-infused oil, dry white wine reduced down to concentrate its flavor, and butter added tablespoon by tablespoon until everything turns silky and emulsified. Smoked paprika and red pepper flakes give it a subtle warmth, while fresh lemon zest and juice keep the richness from feeling heavy. Scallion tops, parsley, and a squeeze of lemon at the table round out every bite with brightness. For anyone navigating a xanthan gum-free lifestyle, seafood sauces and restaurant-style butter preparations can be a minefield — thickeners and stabilizers sneak into pre-made sauces and seasoning blends constantly. Here, every component is straightforward: whole crab legs, real butter, wine, citrus, and fresh herbs. There is nothing in this ingredient list that requires a label check for hidden additives, which means you can focus entirely on getting the sauce right and enjoying the result. Serve it straight from the skillet with extra lemon wedges and plenty of napkins — this one is worth the mess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!