Fully thaw the snow crab legs. Using kitchen shears, carefully crack the shells along the length of the legs, leaving the meat inside. This allows the garlic butter sauce to soak directly into the crab while keeping the meat intact.

Place a large pot or wide pan over medium heat and add a light drizzle of oil. Add the diced onion and sauté for 2–3 minutes until soft and translucent. Stir in the garlic and cook just until fragrant, about 30–45 seconds — do not let it brown.

Pour in the white wine and bring to a gentle simmer. Cook for 3–4 minutes to reduce and cook off the alcohol. Add the chicken stock and simmer for another 5 minutes until the liquid slightly concentrates and becomes more flavorful.

Reduce heat to medium-low. Whisk in the cold butter one cube at a time, allowing each piece to melt fully before adding the next. The sauce should become smooth, glossy, and cohesive — not oily. Season with All-Purpose Seasoning, Cajun Seasoning, and lemon zest.

Nestle the cracked crab legs into the sauce. Spoon the butter sauce over the crab, cover the pot, and cook for 5–7 minutes, basting once or twice. The goal is to gently warm the crab and infuse it with flavor, not boil it.

Remove from heat and finish with fresh lemon juice and chopped parsley. Give the crab one final baste with the sauce and serve immediately while hot.