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

Tips for success

For the best texture, buy shrimp that are already peeled and deveined, or do it yourself before starting. If you use frozen shrimp, thaw them in the refrigerator overnight and pat them dry before adding them to the slow cooker.

This prevents excess water from diluting the sauce. Snow crab clusters are usually sold frozen; thaw them in the fridge for 24 hours.

The sauce is the star, so don't skimp on the butter or wine. Use a good-quality dry white wine that you would drink.

If you want a thicker sauce, you can remove the seafood after cooking and simmer the sauce on the stovetop for a few minutes to reduce it. Be careful not to overcook the seafood while you reduce.

Variations

• Spicy Cajun Twist: Add 1 tablespoon Cajun seasoning and 1/2 teaspoon cayenne pepper to the butter before dotting over the seafood. Replace the white wine with a lager beer for a deeper, maltier flavor.
• Citrus Herb Version: Add the zest of one lemon and one orange to the butter mixture. Replace the white wine with freshly squeezed orange juice and 2 tablespoons lemon juice for a brighter, fruitier sauce.
• Vegetable-Heavy Boil: Add 2 cups of baby potatoes and 3 ears of corn, cut into chunks, to the bottom of the slow cooker before adding the seafood. Increase the cook time to 2 1/2 hours to ensure the potatoes are tender.
• Garlic Lover's Dream: Increase the garlic in the butter to 6 cloves, and add 2 whole smashed garlic cloves to the slow cooker along with the vegetables. Finish with a drizzle of garlic-infused olive oil before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the seafood and sauce together to prevent drying.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, just until warmed through. Avoid boiling to keep shrimp tender.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the seafood and sauce together to prevent the shellfish from drying out.

Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, just until warmed through. Avoid boiling, which can make the shrimp tough.

You can prepare the vegetables and measure the wine and butter a day ahead. Keep the vegetables in a sealed container in the refrigerator, and store the butter pats in the fridge as well.

When ready to cook, layer everything in the slow cooker and start. The seafood should be added the day you cook it.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the buttery sauce. Spoon extra sauce and vegetables over each portion, and offer lemon wedges on the side. A crisp green salad with a light vinaigrette would balance the richness, and crusty bread is excellent for dipping into the sauce.

This dish is casual enough for a weeknight but impressive enough for a small gathering. Set out bowls for the shells and plenty of napkins. Let guests help themselves from the slow cooker, and keep the sauce warm on the low setting. Pair with a chilled glass of the same white wine used in the recipe.

Frequently asked questions

Recipe card

Herb Butter Snow Crab and Shrimp Crockpot Feast

Prep 15 minCook 2 hTotal 2 h 15 minServes 6

Ingredients

• 2 lb snow crab leg clusters
• 2 lb jumbo shrimp, peeled and deveined
• 2 bell peppers (1 red, 1 green), diced
• 1 sweet Vidalia onion, diced
• 2 ribs celery, sliced into ribbons
• 6 tbsp parsley-garlic scampi butter, cut into pats
• 1/2 cup dry white wine
• Steamed jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place lemon wedges alongside the rice and seafood. Let everyone squeeze fresh lemon over their portion to brighten the rich butter sauce.

Contains: crustaceans, milk, sulfites, celery

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

15 g

Fat

25 g

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