Dinner · Part 3 of 3: Tips & recipe card

Chili Lime Butter Snow Crab and Shrimp Crockpot Feast Tips, FAQ & printable recipe

Name: Chili Lime Butter Snow Crab and Shrimp Crockpot Feast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 lb snow crab clusters; 2 lb raw jumbo shrimp, peeled and deveined; 2 bell peppers (1 red, 1 green), diced; 1 large sweet Vidalia onion, diced; 2 stalks celery, sliced into ribbons; 1/2 cup unsalted butter, melted; 2 tbsp chili lime seasoning; 1/4 cup fresh cilantro, chopped; Steamed jasmine rice, for serving; Lemon wedges, for serving

By Clara Weller · Oct 29, 2026

Crockpot chili lime butter snow crab and shrimp with bell peppers and onions

Prep: 15 min
Cook: 4 h
Total: 4 h 15 min
Serves: 6

Tips for success

For the best flavor, use high-quality butter and fresh seafood. If you can't find snow crab, king crab or Dungeness crab work well.

To make the dish spicier, add a pinch of cayenne pepper or extra chili lime seasoning. Serve with crusty bread to soak up every last drop of the buttery sauce.

If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the sauce during the last 30 minutes of cooking.

For a more intense citrus note, add the zest of a lime along with the seasoning. Garnish with extra cilantro just before serving for a fresh pop of color.

Variations

Spicy Cajun Seafood Boil: Replace the chili lime seasoning with Cajun seasoning and add a few dashes of hot sauce. Use andouille sausage slices for extra richness and a smoky flavor.
Garlic Herb Butter Seafood: Melt the butter and stir in 4 minced garlic cloves and 1 teaspoon dried thyme. Skip the chili lime seasoning and use fresh parsley instead of cilantro for a classic herb-forward sauce.
Lemon Pepper Seafood: Use lemon pepper seasoning in place of chili lime. Add the zest and juice of one lemon to the butter mixture. Serve with extra lemon wedges for a bright, citrusy twist.
Coconut Curry Seafood: Swap the butter for coconut oil and stir in 2 tablespoons of red curry paste. Add a can of coconut milk and a tablespoon of fish sauce for a creamy, aromatic sauce with a hint of heat.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when chilled, but it will re-liquefy when reheated.
Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Reheat: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Microwave in 30-second intervals, stirring between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the sauce, so it may become more flavorful. Reheat gently in a skillet or microwave until heated through, but be careful not to overcook the shrimp.

You can prep all the ingredients up to a day ahead: clean and chop the vegetables, thaw the crab, and peel the shrimp. Store them separately in the refrigerator.

When ready to cook, simply layer everything in the slow cooker and pour over the butter mixture. This makes the recipe even more convenient for busy days.

Serving ideas

Serve this seafood boil straight from the slow cooker to keep it warm. Provide small bowls for the shells and plenty of napkins.

Steamed jasmine rice is the perfect base to soak up the buttery sauce, and lemon wedges add a bright, tangy contrast. For a complete meal, add a simple green salad or crusty bread.

This dish is ideal for a casual gathering or a special weeknight dinner. The presentation is impressive, with the colorful vegetables and glossy sauce. Let guests serve themselves, and encourage them to squeeze fresh lemon over their portion. The leftovers are just as delicious the next day.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but the seafood should be thawed first for even cooking. Frozen crab and shrimp can be thawed overnight in the refrigerator. If using frozen directly, increase the cook time by about 30 minutes and check the internal temperature.

How long does it take to cook in the slow cooker?

On low, it takes about 4 hours. The shrimp should be pink and opaque, and the crab heated through. Always check the internal temperature reaches 145°F (63°C) for safety.

What can be used instead of snow crab?

King crab legs, Dungeness crab, or even lobster tails can be substituted. Adjust cooking time accordingly, as larger pieces may need more time. Ensure the internal temperature is safe.

Is it necessary to use a slow cooker?

Yes, the slow cooker provides gentle, even heat that prevents overcooking. A Dutch oven on the stove or in the oven could work, but the timing and temperature would need adjustment.

Can the leftovers be reheated?

Yes, reheat gently in a skillet or microwave. Add a splash of water or broth to loosen the sauce. Avoid high heat to keep the shrimp tender. Leftovers can be stored for up to 3 days.

Recipe card

Chili Lime Butter Snow Crab and Shrimp Crockpot Feast

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

2 lb snow crab clusters
2 lb raw jumbo shrimp, peeled and deveined
2 bell peppers (1 red, 1 green), diced
1 large sweet Vidalia onion, diced
2 stalks celery, sliced into ribbons
1/2 cup unsalted butter, melted
2 tbsp chili lime seasoning
1/4 cup fresh cilantro, chopped
Steamed jasmine rice, for serving
Lemon wedges, for serving

Instructions

Place the snow crab clusters and raw jumbo shrimp into the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onion, and celery ribbons evenly over the seafood.
In a small saucepan, melt the butter over low heat. Stir in the chili lime seasoning until dissolved. Pour the mixture over the seafood and vegetables. Sprinkle with the chopped cilantro.
Cover the slow cooker and cook on low for 4 hours, or until the shrimp are pink and opaque and the crab is heated through. The butter sauce should be bubbling gently around the edges.
After 4 hours, check the internal temperature of the shrimp and crab. Insert an instant-read thermometer into the thickest part of a shrimp; it should read at least 145°F (63°C). The crab meat should also be hot throughout.
Using a slotted spoon, scoop the seafood, vegetables, and butter sauce onto a platter or individual plates. Serve immediately with steamed jasmine rice and lemon wedges on the side.

Contains: crustaceans, milk, sulfites, celery

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 12 g
Fat: 26 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.