Herb Butter Garlic Corn Snow Crab Crockpot Seafood Boil Step-by-step instructions

Before you start

Before you start, make sure the snow crab clusters are thawed if they were frozen. Peel and devein the shrimp, leaving the tails on if you like. Smash the garlic cloves with the flat side of a knife to release their flavor.

Measure the corn and cut the butter into pats. Have your slow cooker ready and set out all the ingredients. This recipe comes together in minutes, so having everything prepped makes the process even smoother.

Instructions

Layer and Season

1. 1Layer the Seafood
   Place the snow crab leg clusters and raw jumbo shrimp in the bottom of a 6-quart slow cooker insert. Arrange them in an even layer so they cook evenly.
   Look for The crab and shrimp should cover the bottom of the slow cooker.
   Tip If the crab legs are frozen, thaw them in the refrigerator overnight before adding.
2. 2Add Corn and Garlic
   Scatter the frozen sweet corn kernels and smashed garlic cloves over the seafood. Spread them evenly so they nestle between the crab and shrimp.
   Look for The corn and garlic are distributed throughout the seafood.
   Tip Smashed garlic releases more flavor than sliced or whole cloves.

At the end of this phase, you'll see the crab legs and shrimp nestled in the bottom of the slow cooker, with corn and garlic scattered throughout.

The butter pats sit on top, and the wine pools around the edges. The ingredients look fresh and vibrant, and the garlic aroma is just beginning to emerge.

Slow Cook to Perfection

3. 3Top with Butter and Wine
   Place the pats of parsley-garlic scampi butter on top of the seafood and corn. Pour the white wine evenly over everything.
   Look for The butter pats sit on top and the wine pools around the ingredients.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
4. 4Cook on Low
   Cover the slow cooker and cook on low for 3 hours, until the shrimp are pink and opaque and the crab is heated through.
   Look for The butter melts and the liquid begins to bubble gently.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After a few hours, the slow cooker is filled with a bubbling golden butter sauce. The shrimp are pink and curled, the crab is bright orange, and the corn is tender. The garlic cloves are soft and mellow. The kitchen smells like garlic butter and seafood — a sure sign that dinner is almost ready.

Serve and Savor

5. 5Check Temperature
   Use an instant-read thermometer to check that the thickest part of the shrimp reaches 145°F (63°C). The crab should also be hot throughout.
   Look for The shrimp are pink and firm, and the crab meat is opaque.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not done, cook for 15 more minutes and check again.
6. 6Scoop and Serve
   Using a slotted spoon, lift the seafood, corn, and garlic out of the butter sauce and onto a serving platter or individual plates. Serve with steamed rice and lemon wedges.
   Look for The seafood is coated in the golden herb butter sauce.
   Tip Serve immediately while hot.

When you lift the lid, steam rises and the rich aroma of herb butter and seafood fills the air. The shrimp are firm, the crab meat is flaky, and the corn is coated in glossy sauce. As you scoop the seafood onto plates, the butter sauce drips enticingly. A squeeze of lemon brightens every bite.

Common mistakes

One common mistake is overcooking the shrimp, which makes them tough and rubbery. Stick to the recommended cook time and check early. Another mistake is using frozen crab without thawing, which can lower the temperature of the slow cooker and extend cooking time.

Also, avoid lifting the lid during cooking, as this releases heat and slows the process. Finally, don't skip the wine — it adds essential acidity that balances the richness of the butter.

How to tell it’s done

The dish is done when the shrimp are pink and opaque and the crab is heated through. The internal temperature of the shrimp should reach 145°F (63°C) on an instant-read thermometer.

The corn should be tender but still slightly crisp, and the garlic cloves soft and sweet. The butter sauce will be bubbling gently and fragrant with garlic and herbs. If the shrimp are not fully cooked, continue cooking in 15-minute increments until they are.

• Shellfish: 145°F (63°C) in the thickest part