The Weeknight Table

Ingredients

Seafood

• 2 pounds snow crab legs (clusters)

Produce

• 1 whole lemon
• 8–10 cloves garlic

Dairy

• 1½ sticks unsalted butter

Liquor / Bar

• ¼ cup Hennessy

Pantry / Dry Goods

• 2 tablespoons brown sugar

Spices & Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon Old Bay (optional but recommended)
• Salt, to taste
• Red pepper flakes (optional, for heat)

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Instructions

Start by prepping the crab legs. If frozen, let them thaw slightly so they’re easy to handle. Using kitchen shears, lightly crack or snip the shells so the butter can get inside later—this makes a huge difference when eating.

In a large skillet or wide pot over medium-low heat, melt the butter slowly so it doesn’t brown. Add the minced garlic and cook gently for about 30–45 seconds, just until fragrant. You’re not trying to toast it—this is smooth, rich garlic butter, not garlic chips.

Pour in the Hennessy and let it simmer for about 1 minute to cook off the harsh alcohol bite. Stir in the brown sugar, garlic powder, onion powder, smoked paprika, black pepper, Old Bay (if using), and a pinch of salt. Squeeze in the juice of half the lemon and give everything a good stir. The sauce should be glossy, slightly sweet, and aromatic.

Add the crab legs directly into the pan, tossing and spooning the sauce over them until fully coated. Cover and let them steam in the butter for 5–7 minutes, turning once or twice so every cluster gets love. Finish with a squeeze of the remaining lemon juice and a sprinkle of red pepper flakes if you want a little kick.

Serve hot with extra sauce poured over the top—and yes, crusty bread or rice is mandatory to catch that butter.