Slow Cooker Herb Butter Seafood Boil Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality dry white wine and homemade or high-quality store-bought parsley-garlic butter.

If you can't find scampi butter, make your own by mixing 6 tablespoons of unsalted butter with 2 cloves of minced garlic and 2 tablespoons of chopped fresh parsley. Let the butter soften to room temperature before adding it to the slow cooker so it melts evenly.

To serve, use a slotted spoon to lift out the seafood and vegetables, then spoon a little extra sauce over the top. Provide lemon wedges for squeezing and plenty of napkins.

This dish is messy in the best way—crack the crab legs and dip the meat in the buttery sauce. Serve with crusty bread or steamed rice to soak up every drop.

Variations

• Spicy Cajun: Add 1 tablespoon of Cajun seasoning and 1/2 teaspoon of cayenne pepper to the butter before adding it to the slow cooker. For extra heat, include a sliced jalapeño or a few dashes of hot sauce.
• Lemon Herb: Replace the white wine with chicken broth and add the zest and juice of one lemon along with 2 tablespoons of fresh dill. This brightens the dish and adds a fresh, citrusy note.
• Add Corn: Cut 4 ears of corn into 2-inch rounds and add them to the slow cooker with the potatoes. The corn absorbs the butter sauce and adds sweetness and texture.
• No-Shell Seafood: For an easier eating experience, use lump crab meat instead of crab clusters, and leave the shrimp peeled with tails removed. Add the crab during the last 15 minutes of cooking to warm through.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may solidify when cold; reheat gently to liquefy.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered saucepan over low heat, stirring occasionally, until heated through. Avoid boiling to prevent the seafood from becoming tough.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in a saucepan over low heat or in the microwave, being careful not to overcook the seafood.

The ingredients can be prepped a day ahead: slice the sausage, halve the potatoes, and make the parsley-garlic butter. Store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and proceed with the recipe. You can also cook the entire dish a day in advance and reheat it gently before serving.

Serving ideas

Serve this seafood boil straight from the slow cooker for a casual, communal meal. Place the slow cooker on a trivet in the center of the table and let everyone serve themselves.

Provide small bowls for the shells and plenty of napkins. A side of steamed white rice or crusty French bread is perfect for soaking up the buttery sauce.

For a more polished presentation, transfer the seafood and potatoes to a large platter and garnish with lemon wedges and fresh parsley. Ladle a little sauce over the top and serve immediately. This dish pairs well with a crisp green salad and a chilled glass of Sauvignon Blanc or a light lager.

Frequently asked questions

Recipe card

Slow Cooker Herb Butter Seafood Boil

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb snow crab clusters, thawed if frozen
• 2 lb raw jumbo shrimp, peeled and deveined (tails on)
• 12 oz smoked andouille sausage, sliced into 1/2-inch coins
• 1 1/2 lb baby potatoes, halved
• 6 tbsp parsley-garlic scampi butter (room temperature)
• 1/2 cup dry white wine

Instructions

1. Place the snow crab clusters and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the sliced andouille sausage coins and halved baby potatoes over the seafood, distributing them evenly.
2. Dot the top of the mixture with the parsley-garlic scampi butter, placing the pats evenly over the seafood and potatoes. Pour the white wine around the edges of the slow cooker, being careful not to wash the butter off the top.
3. Cover the slow cooker with the lid and set it to low. Cook for 3 to 4 hours, until the shrimp are pink and opaque and the potatoes are fork-tender. Do not stir during cooking, as that can break up the crab.
4. After 3 hours, check the shrimp and potatoes. The shrimp should be pink and firm, and the potatoes should be easily pierced with a fork. The crab should be heated through and the meat should be opaque and flaky.
5. If the crab clusters are not fully heated through, gently submerge them in the sauce using tongs, then cover and cook for an additional 15 to 20 minutes. The internal temperature of the crab meat should reach 145°F (63°C) when checked with an instant-read thermometer.
6. Once the seafood is cooked and the potatoes are tender, turn off the slow cooker. Leave the lid on for 5 minutes so the flavors meld and the sauce thickens slightly.
7. Using a slotted spoon, lift the seafood, sausage, and potatoes out of the slow cooker and transfer them to a large serving platter or individual bowls. Ladle a little of the butter sauce over the top.
8. Garnish with fresh lemon wedges and chopped parsley, if desired. Serve immediately while hot.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

28 g

Fat

27 g

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