Dinner · Part 3 of 3: Tips & recipe card

Old Bay Butter Andouille Boil Snow Crab Tips, FAQ & printable recipe

Name: Old Bay Butter Andouille Boil Snow Crab
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 lb snow crab legs, clusters; 2 lb jumbo shrimp, peeled and deveined; 1 lb smoked Andouille sausage, sliced into rounds; 1 1/2 lb baby potatoes, halved; 1 cup unsalted butter, melted; 6 cloves garlic, minced; 3 tbsp Old Bay seasoning; 2 lemons, cut into wedges, for serving; 4 cups cooked jasmine rice, warm, for serving

By Clara Weller · Oct 29, 2026

Slow cooker filled with snow crab legs, shrimp, sausage, and potatoes in a garlic butter sauce.

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Serves: 6

Tips for success

For the best flavor, use high-quality, unsalted butter and fresh garlic. The butter should be melted gently to avoid browning, which can alter the taste. Old Bay seasoning is salty, so additional salt is unnecessary.

When serving, provide seafood crackers and small forks for extracting crab meat. The extra sauce can be served on the side for dipping bread or spooning over rice.

If the sauce separates or looks oily, whisk it vigorously before serving. The butter may separate from the seasoning as it sits, but stirring brings it back together.

For a spicier kick, add a pinch of cayenne or a few dashes of hot sauce to the butter mixture. For a milder version, reduce the Old Bay to 2 tablespoons. The recipe is forgiving, so adjust the seasoning to taste.

Variations

Spicy Cajun Boil: Increase the Old Bay to 4 tablespoons and add 1 teaspoon of cayenne pepper and 1/2 teaspoon of smoked paprika to the butter sauce. Use hot smoked Andouille sausage for extra heat. Serve with extra lemon wedges to balance the spice.
Lemon Garlic Herb Boil: Add the zest of 1 lemon and 2 tablespoons of fresh chopped parsley to the butter sauce. Replace half the Old Bay with a blend of dried thyme, oregano, and basil. This version is lighter and brighter, perfect for spring.
Crawfish and Shrimp Boil: Replace the snow crab with 2 pounds of crawfish tails (cooked and peeled) and reduce the cooking time to 2 hours. Add 1 cup of corn kernels with the potatoes for extra sweetness. The crawfish will warm through quickly.
Vegetarian Seafood Boil: Omit the crab and shrimp, and use 3 pounds of assorted mushrooms (such as cremini and oyster) and 1 extra pound of baby potatoes. Add 1 cup of corn kernels and increase the Old Bay to 4 tablespoons. The mushrooms absorb the butter sauce beautifully.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or butter.
Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
Reheat: Reheat in a covered skillet over medium-low heat, adding a little water or butter to keep the seafood moist.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the seafood from the sauce if possible to prevent the shrimp from becoming mushy.

Reheat gently in a skillet or microwave, adding a splash of water or butter to restore moisture. The potatoes and sausage can be reheated together, but the crab should be reheated separately to avoid overcooking.

The garlic butter sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently before pouring over the ingredients.

The potatoes and sausage can be prepped a day ahead, but the seafood should be added fresh to the slow cooker. Assemble the slow cooker up to 4 hours before cooking, keeping it in the refrigerator, then start it when ready.

Serving ideas

Serve the boil directly from the slow cooker for a casual, family-style meal, or plate individual portions over rice. The lemon wedges are essential to brighten the rich butter sauce. Provide crusty bread or extra rice to soak up the flavorful liquid. This dish pairs well with a crisp green salad or steamed vegetables to balance the richness.

For a festive presentation, arrange the crab legs on top in a crisscross pattern and sprinkle with fresh parsley. Set out small bowls for shells and extra napkins. The boil is best enjoyed hot, with everyone digging in together. The combination of sweet crab, spicy sausage, and buttery potatoes is satisfying and memorable.

Frequently asked questions

Can this recipe be made with frozen seafood?

Yes, but thaw the shrimp and crab in the refrigerator overnight before adding them to the slow cooker. Frozen seafood can release excess water and dilute the sauce, so pat it dry with paper towels. The cooking time may need to be reduced by 15 to 20 minutes since the seafood is already cold and will warm quickly.

Why did the shrimp turn out rubbery?

Shrimp become rubbery when overcooked. In a slow cooker, they should cook for no more than 3 hours on low. If the slow cooker runs hot, check the shrimp at the 2-hour mark. Use an instant-read thermometer to ensure they reach 145°F (63°C) and remove them from the heat promptly.

Can the butter sauce be made dairy-free?

Yes, substitute the unsalted butter with a high-quality dairy-free butter or margarine. The flavor will be slightly different, but the sauce will still be rich and flavorful. Ensure the dairy-free butter has a high fat content to avoid separation. The rest of the ingredients are naturally dairy-free.

How long can leftovers be stored in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the seafood separately from the sauce and potatoes. Reheat gently, as high heat can make the shrimp tough. The sauce may separate upon reheating, but stirring will bring it back together.

Can this recipe be cooked on high heat instead of low?

Yes, but the cooking time will be reduced to about 1.5 to 2 hours. Check the shrimp and potatoes at the 1.5-hour mark to avoid overcooking. High heat may cause the potatoes to cook faster than the shrimp, so monitor closely. The low-heat method is recommended for the most tender seafood.

Recipe card

Old Bay Butter Andouille Boil Snow Crab

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

2 lb snow crab legs, clusters
2 lb jumbo shrimp, peeled and deveined
1 lb smoked Andouille sausage, sliced into rounds
1 1/2 lb baby potatoes, halved
1 cup unsalted butter, melted
6 cloves garlic, minced
3 tbsp Old Bay seasoning
2 lemons, cut into wedges, for serving
4 cups cooked jasmine rice, warm, for serving

Instructions

Place the snow crab legs and jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the sliced Andouille sausage and halved baby potatoes over the top. The ingredients should be in a relatively even layer, with the potatoes and sausage distributed among the seafood.
In a small saucepan over low heat, melt the butter with the minced garlic. Stir occasionally until the garlic is fragrant, about 2 to 3 minutes. Remove from heat and stir in the Old Bay seasoning until fully combined.
Pour the warm garlic butter mixture evenly over the ingredients in the slow cooker. Use a spatula to scrape every last bit of butter and seasoning from the pan. Gently toss the ingredients with tongs to coat them evenly, being careful not to break the crab legs.
Cover the slow cooker with its lid. Set the heat to low and cook for 3 hours. Avoid opening the lid during the first 2 hours to maintain steady heat. The shrimp should be pink and opaque, and the potatoes tender when pierced with a fork.
Check that the shrimp are fully cooked: they should be pink and firm to the touch, and the internal temperature should read at least 145°F (63°C) on an instant-read thermometer. The crab legs are already cooked and only need to be heated through; they will be hot and steaming.
While the boil rests, arrange the cooked jasmine rice on a large platter or individual plates. Place lemon wedges on the side. The rice will absorb the buttery sauce when the boil is spooned over it.
Using a large slotted spoon, lift the seafood, sausage, and potatoes out of the butter sauce and onto the prepared rice. Allow excess butter to drip back into the slow cooker. Arrange the crab legs on top for a dramatic presentation.
Ladle a few spoonfuls of the remaining garlic butter sauce from the slow cooker over the plated boil. This ensures every bite is moist and flavorful. Serve immediately with lemon wedges on the side for squeezing.
Serve the boil immediately while hot. Each person can squeeze fresh lemon over their portion. Provide extra napkins and seafood crackers for the crab legs. Enjoy the tender shrimp, sweet crab, and spicy sausage with the buttery rice.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories: 680
Protein: 45 g
Carbohydrates: 35 g
Fat: 38 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.