Bayou Butter Lemon Capers Snow Crab Tips, FAQ & printable recipe

Tips for success

For the best texture, avoid stirring the seafood while it cooks—this can break up the crab and make the shrimp tough. Instead, let the slow cooker do the work.

If you want a thicker sauce, you can remove the seafood with a slotted spoon and simmer the sauce on the stovetop for a few minutes to reduce it, then pour it over the seafood before serving.

Serve the seafood directly from the slow cooker to keep it warm, or transfer to a platter lined with parchment paper for a more formal presentation.

The sauce is delicious over rice, but it's also great with crusty bread for dipping. If you like extra heat, add a pinch of cayenne or a dash of hot sauce to the butter before pouring.

Variations

• Spicier: Add 1-2 teaspoons of cayenne pepper or a few dashes of hot sauce to the melted butter before pouring. You can also sprinkle red pepper flakes over the top before cooking.
• Garlic Lover's: Stir 4-6 minced garlic cloves into the melted Cajun butter. The garlic will infuse the sauce as it cooks, adding a savory depth.
• Citrus Twist: Replace one of the Meyer lemons with an orange, sliced thinly. The orange adds a sweet, floral note that pairs well with the crab.
• Herb Infusion: Add a few sprigs of fresh thyme or oregano to the slow cooker along with the lemon slices. Remove the herb stems before serving.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid rubbery seafood.

Freezer

Freeze leftovers in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Or microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may solidify when chilled; reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring occasionally. The seafood can be served cold in salads or reheated, but avoid overcooking when reheating.

You can assemble the ingredients in the slow cooker insert the night before and refrigerate it covered. In the morning, place the insert in the slow cooker and cook as directed. If the butter solidifies, it will melt during cooking. You can also make the spiced Cajun butter ahead and store it in the refrigerator for up to a week.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the buttery sauce. Add a side of crusty bread for dipping, and offer extra lemon wedges so everyone can brighten their plate.

A simple green salad with a light vinaigrette would balance the richness. This is a communal dish—set it in the middle of the table and let everyone dig in.

For a more elegant presentation, arrange the crab and shrimp on a large platter and spoon the sauce over the top. Garnish with fresh parsley or chives if you like, though the video keeps it simple.

The dish is rich, so small portions are satisfying. Pair it with a crisp white wine like Sauvignon Blanc or a light beer to cut through the butter.

Frequently asked questions

Recipe card

Bayou Butter Lemon Capers Snow Crab

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb snow crab leg clusters
• 2 lb raw jumbo shrimp, peeled and deveined
• 2 Meyer lemons, thinly sliced
• 3 tbsp capers, drained
• 1/2 cup dry white wine
• 1/2 cup spiced Cajun butter, melted
• 2 tbsp fresh lemon juice
• 3 cups cooked white jasmine rice
• Lemon wedges, for serving

Instructions

1. Place the snow crab leg clusters and the raw jumbo shrimp in the bottom of a 6-quart slow cooker. Arrange them in an even layer so they cook evenly.
2. Scatter the Meyer lemon slices and capers over the seafood. Pour the white wine around the edges of the slow cooker.
3. Drizzle the melted spiced Cajun butter and the fresh lemon juice evenly over the seafood and aromatics.
4. Cover the slow cooker and cook on low for 3 to 4 hours, until the shrimp are pink and opaque and the crab is heated through.
5. After 3 hours, check the shrimp: they should be curled, pink, and opaque. The crab should be hot and the meat easily pulls away from the shell.
6. Using a slotted spoon, lift the crab and shrimp from the slow cooker, letting the butter sauce drip back. Serve over steamed jasmine rice with lemon wedges on the side.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

486

Protein

42 g

Carbohydrates

28 g

Fat

22 g

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