Bayou Butter Andouille Boil Snow Crab: Easy Slow Cooker Seafood Feast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality Cajun seasoning that includes salt, garlic, onion, and cayenne. If your seasoning is very salty, reduce the amount slightly and adjust at the end.

The sauce is meant to be plentiful—serve it over rice or with crusty bread to soak up every drop. You can also add a splash of hot sauce at the table for extra heat.

When serving, provide crab crackers and small forks for extracting the meat. Set out extra napkins and a bowl for shells. The leftovers are excellent the next day—the flavors continue to meld.

To reheat, gently warm in a skillet or microwave, being careful not to overcook the shrimp. The sauce can be stored separately and used as a dipping sauce.

Variations

• Spicy Creole: Add 1 teaspoon of cayenne pepper and 1 tablespoon of Worcestershire sauce to the butter for a spicier, tangier kick. Use Creole seasoning instead of Cajun for a slightly different flavor profile.
• Garlic Lover's: Increase the garlic to 8 cloves and add 1 teaspoon of garlic powder to the butter. For extra richness, stir in 2 tablespoons of grated Parmesan cheese at the end.
• Citrus Herb: Replace the lemon juice with orange juice and add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano to the butter. Serve with orange wedges instead of lemon.
• Smoky Bacon: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Add 1 teaspoon of liquid smoke to the butter for extra smokiness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium heat with a splash of water or butter. Avoid boiling the shrimp to keep them tender.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood and potatoes will absorb more flavor as they sit. To reheat, gently warm in a skillet over medium heat with a splash of water or butter to loosen the sauce. Avoid using the microwave for crab legs as they can become tough.

You can assemble the slow cooker insert with the seafood, sausage, potatoes, and butter sauce up to 24 hours in advance. Keep it covered in the refrigerator. When ready to cook, place the insert in the slow cooker and cook on low as directed, adding 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the seafood boil directly from the slow cooker or transfer to a large platter for a family-style meal. Spoon the butter sauce over the top and garnish with fresh lemon wedges.

Steamed white rice is the perfect side to soak up the sauce. Provide crab crackers and small forks for the crab legs, and plenty of napkins.

This dish is meant to be eaten with your hands, so set the table with a casual, festive vibe. For a complete meal, add a simple green salad or grilled corn on the cob.

The leftovers can be turned into a seafood pasta or a hearty soup the next day. The sauce is also delicious drizzled over roasted vegetables or used as a dipping sauce for bread.

Frequently asked questions

Recipe card

Bayou Butter Andouille Boil Snow Crab: Easy Slow Cooker Seafood Feast

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb snow crab leg clusters
• 2 lb raw jumbo shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into coins
• 1 lb baby potatoes, halved
• 1 cup unsalted butter, melted
• 2 tbsp Cajun seasoning
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 2 tbsp fresh lemon juice
• Lemon wedges, for serving
• Steamed white rice, for serving

Instructions

1. Place the snow crab leg clusters and raw jumbo shrimp into the slow cooker in an even layer. Scatter the sliced andouille sausage coins and halved baby potatoes over the seafood.
2. In a small saucepan over low heat, melt the butter. Stir in the Cajun seasoning, minced garlic, and smoked paprika. Cook for 2 minutes until fragrant. Remove from heat and stir in the lemon juice.
3. Pour the spiced butter mixture evenly over the seafood, sausage, and potatoes in the slow cooker. Use a spoon to gently toss everything so the butter coats the ingredients.
4. Cover the slow cooker and cook on low for 3 to 4 hours, until the shrimp are pink and opaque and the potatoes are tender. The crab is already cooked, so it just needs to heat through.
5. To ensure the shrimp are cooked, insert an instant-read thermometer into the thickest part of a shrimp. It should read at least 145°F (63°C). The potatoes should be easily pierced with a fork.
6. Turn off the slow cooker and let the mixture rest for 5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
7. Using a slotted spoon, transfer the seafood, sausage, and potatoes to a large serving platter or individual bowls. Spoon some of the remaining butter sauce over the top. Serve with steamed white rice and lemon wedges on the side.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

22 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.