Herb Butter Garlic Corn Snow Crab Crockpot Seafood Boil

This slow cooker seafood boil brings together sweet snow crab, plump jumbo shrimp, golden corn, and roasted garlic in a rich parsley-scampi butter and white wine sauce.

Just layer everything in the crockpot, set the timer, and let the slow cooker do the work. The result is a fragrant, buttery coastal feast that feels special but comes together with almost no effort. Perfect for busy weeknights or casual gatherings.

Imagine coming home to the aroma of garlic, butter, and seafood simmering gently in your slow cooker. That's the magic of this dump-and-go recipe. Snow crab clusters and jumbo shrimp cook low and slow with sweet corn and smashed garlic, all bathed in a luxurious herb butter sauce.

The white wine adds brightness, while the butter creates a silky emulsion that coats every bite. Serve it over steamed rice with lemon wedges for a complete meal that tastes like a seafood shack dinner, minus the fuss.

Ingredients

Why this recipe works

The slow cooker creates a gentle, moist heat that's perfect for delicate seafood. Cooking on low keeps the shrimp tender and prevents them from turning rubbery, while the crab heats through without drying out. The butter and wine form a flavorful broth that infuses the corn and garlic, so every component absorbs the scampi flavors.

This recipe is all about layering ingredients and letting time do the work. There's no searing, no stirring, no babysitting — just a quick assembly and a few hours of hands-off cooking.

The low temperature allows the garlic to mellow and sweeten, and the corn stays crisp-tender while soaking up the buttery sauce. It's a foolproof method for a restaurant-quality meal at home.

Notes and substitutions

Snow crab leg clusters are often sold frozen and precooked; they just need to be heated through. If using raw crab, adjust the cooking time accordingly. Jumbo shrimp (16–20 count) work best because they hold up well during the long cook. Peel and devein them before adding, but leave the tails on for presentation if desired.

Parsley-garlic scampi butter is usually found in the seafood or dairy section of the supermarket, but it's easy to make by mixing softened butter with minced garlic, chopped parsley, and a pinch of salt.

For the wine, choose a dry white like Sauvignon Blanc or Pinot Grigio. If you prefer no alcohol, substitute seafood stock or chicken broth.

• snow crab leg clusters: king crab legs or Dungeness crab clusters
• frozen sweet corn kernels: fresh corn cut from the cob (about 4 ears)
• dry white wine: seafood stock or chicken broth
• parsley-garlic scampi butter: melted butter mixed with minced garlic and chopped parsley

Equipment

• 6-quart slow cooker
• slotted spoon
• measuring cups
• measuring spoons
• cutting board
• chef's knife