Yeast 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 version comes together in a single skillet with surprisingly little fuss. The sauce builds real depth through a few smart moves — garlic-infused oil, a splash of dry white wine reduced until concentrated, and butter added slowly so everything emulsifies into something silky and rich. Smoked paprika and red pepper flakes give it a gentle warmth, while fresh lemon zest and juice keep the whole thing bright and balanced. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — no bread, no fermented ingredients, no hidden additives to second-guess. The crab legs are simply steamed until the meat is hot and opaque, then tossed or brushed with the sauce so every crack and crevice gets coated. Finished with a shower of flat-leaf parsley and scallion tops, it looks as impressive as anything you'd order at a seafood restaurant. Serve it straight from the skillet with lemon wedges and something to soak up the extra sauce, because you will not want to waste a drop.
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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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