Herb Butter Snow Crab and Shrimp Crockpot Feast

This crockpot seafood boil brings together sweet snow crab clusters and jumbo shrimp in a rich parsley-garlic scampi butter, with bell peppers and onions for gentle sweetness.

Everything goes into the slow cooker at once, then bubbles unattended until the seafood is tender and the sauce is golden. Serve it over steamed jasmine rice with lemon wedges for a dinner that feels special but asks almost nothing of you.

A slow cooker turns a pile of raw seafood and vegetables into a deeply flavored, buttery feast with minimal effort. Snow crab and shrimp cook gently in a bath of white wine and herb butter, absorbing the garlic and parsley as the sauce emulsifies.

The bell peppers and onions soften into the sauce, adding body and a touch of sweetness. This recipe is designed for busy evenings when you want a restaurant-quality seafood dinner without standing over a stove. Just layer the ingredients, set the slow cooker, and walk away.

Ingredients

Why this recipe works

The slow cooker creates a gentle, moist heat that cooks shellfish evenly without toughening it. Shrimp and crab are delicate, and a low, steady temperature keeps them tender and juicy. The sealed environment also traps steam, which helps the butter and wine meld into a silky sauce that coats every piece of seafood.

Because everything cooks together in one pot, the flavors intermingle as the butter melts and the vegetables release their juices.

The peppers and onions add natural sweetness that balances the rich butter and wine, while the parsley and garlic perfume the entire dish. The result is a cohesive, deeply savory sauce that tastes like it simmered for hours—because it did.

Notes and substitutions

Snow crab leg clusters are sold precooked and frozen, so they only need to heat through—not cook from raw. That makes them forgiving in the slow cooker. Jumbo shrimp are raw and will cook in about 2 hours on low. If using smaller shrimp, check for doneness at 1 1/2 hours.

Parsley-garlic scampi butter is available in the seafood section of many supermarkets, or you can make your own by mixing softened butter with minced garlic and chopped parsley.

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer not to cook with wine, substitute seafood stock and add a squeeze of lemon at the end.

• snow crab leg clusters: king crab legs or lump crabmeat (add crabmeat during the last 15 minutes to avoid overcooking)
• jumbo shrimp: large shrimp or peeled raw prawns, adjust cooking time if smaller
• parsley-garlic scampi butter: mix 6 tbsp softened butter with 2 minced garlic cloves and 2 tbsp chopped parsley
• dry white wine: seafood stock or chicken broth, plus 1 tsp lemon juice for acidity

Equipment

• 7-quart slow cooker
• Cutting board
• Chef's knife
• Slotted spoon
• Measuring cups and spoons
• Small bowl for butter pats