Herb Butter Snow Crab and Shrimp Crockpot Feast Step-by-step instructions

Before you start

Before you start, make sure the snow crab clusters are thawed if they were frozen. Rinse the shrimp and pat them dry. Dice the bell peppers and onion, and slice the celery into thin ribbons.

Measure the white wine and cut the scampi butter into six even pats. Have a 7-quart slow cooker ready. No need to preheat or grease the insert. This recipe comes together in about 15 minutes of active work, then the slow cooker does the rest.

Instructions

Layer and Set

1. 1Layer the Seafood and Vegetables
   Place the snow crab leg clusters and jumbo shrimp in the bottom of a 7-quart slow cooker. Scatter the diced bell peppers, Vidalia onion, and celery ribbons over the seafood, spreading them evenly.
   Look for The vegetables should cover the seafood in an even layer.
   Tip If the crab legs are frozen, thaw them overnight in the refrigerator first.
2. 2Add the Butter and Wine
   Dot the top of the vegetable and seafood mixture with the parsley-garlic scampi butter pats. Pour the white wine evenly over everything. Do not stir.
   Look for The butter pats sit on top and the wine pools around the edges.
   Tip Keeping the butter on top lets it melt down through the layers as it cooks.

At the end of this phase, the slow cooker contains a neat layer of seafood and vegetables. The crab clusters and shrimp are nestled under a colorful mix of red and green peppers, onion, and celery. Butter pats sit on top, and the white wine pools around the edges. Everything looks vibrant and raw, ready to transform.

Slow-Cook to Perfection

3. 3Slow-Cook the Seafood Boil
   Cover the slow cooker and cook on low for 2 hours, or until the shrimp are opaque and the crab is heated through. The butter and wine will form a fragrant golden emulsion.
   Look for The liquid should be bubbling gently around the edges and smell richly of garlic and herbs.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid opening the lid during cooking; the steam does the work.
4. 4Check the Shrimp for Doneness
   After 2 hours, check that the shrimp are pink and firm, and the crab meat is hot. The internal temperature of the shrimp and crab should read at least 145°F (63°C) on an instant-read thermometer.
   Look for The shrimp curl slightly and the crab legs are steaming.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the shrimp are not done, cook for 15 more minutes and check again.

After 2 hours, the slow cooker is bubbling gently. The butter and wine have formed a golden sauce that coats the seafood and vegetables.

The shrimp are pink and curled, the crab is steaming, and the kitchen smells of garlic, parsley, and seafood. The sauce is glossy and fragrant, and the vegetables have softened into the liquid.

Scoop and Serve

5. 5Scoop and Serve Over Rice
   Using a slotted spoon, lift the crab clusters and shrimp out of the butter sauce and arrange them over steamed jasmine rice on a platter or individual plates. Spoon some of the peppers, onions, and sauce over the top.
   Look for The seafood is glossy with butter sauce and the vegetables are tender.
   Tip Serve with lemon wedges to squeeze over just before eating.
6. 6Finish with Lemon Wedges
   Place lemon wedges alongside the rice and seafood. Let everyone squeeze fresh lemon over their portion to brighten the rich butter sauce.
   Look for The lemon adds a fresh citrus aroma.
   Tip For extra brightness, add a pinch of lemon zest to the sauce before serving.

The seafood is lifted out with a slotted spoon and arranged over steamed jasmine rice. The crab clusters are bright red-orange, the shrimp are plump, and the peppers and onions are tender. The butter sauce is spooned over the top, and lemon wedges sit on the side. The dish looks rich, colorful, and inviting.

Common mistakes

One common mistake is overcooking the shrimp, which makes them rubbery. Stick to the 2-hour cook time and check early if your slow cooker runs hot. Another is lifting the lid too often, which lets out steam and slows cooking.

Resist the urge to stir—the layers are intentional, and stirring can break up the crab. Finally, don't skip the lemon wedges; the acidity cuts through the butter and brightens the whole dish.

How to tell it’s done

The dish is done when the shrimp are pink, opaque, and firm to the touch, and the crab meat is hot throughout. Use an instant-read thermometer to check the thickest part of a shrimp or a crab leg; it should read at least 145°F (63°C).

The sauce will be bubbling gently and the vegetables will be tender. If the shrimp are still translucent, cook for 15 more minutes and check again.

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