Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Old Bay Butter Garlic Snow Crab and Shrimp Tips, FAQ & printable recipe

Name: Slow-Cooker Old Bay Butter Garlic Snow Crab and Shrimp
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Coastal American
Ingredients: 2 lb snow crab clusters; 2 lb jumbo shrimp, peeled and deveined; 2 cups frozen sweet corn kernels; 12 cloves garlic, smashed; 1 cup unsalted butter, melted; 3 tbsp Old Bay seasoning; Lemon wedges, for serving; 3 cups cooked white jasmine rice, for serving

By Clara Weller · Oct 29, 2026

Slow cooker filled with snow crab, shrimp, corn, and garlic in a golden butter sauce

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

Tips for success

For the best texture, use raw, never frozen shrimp—they cook up plumper. If you only have frozen shrimp, thaw them in the refrigerator overnight and pat them dry before adding.

Similarly, frozen crab clusters should be thawed to ensure even heating. If you're in a hurry, you can run the sealed packages under cold water for 15 minutes.

The butter sauce is the star, so don't be shy with it. If you like a spicier boil, add a teaspoon of cayenne or a few dashes of hot sauce to the melted butter. For a brighter flavor, stir in the zest of a lemon before pouring over the seafood. And remember to serve with plenty of napkins—this is a hands-on meal.

Variations

Spicy Cajun: Swap the Old Bay for Cajun seasoning and add a teaspoon of smoked paprika. For extra heat, include a minced jalapeño with the garlic. The smoky, spicy flavor pairs well with the sweet corn and crab.
Lemon Herb: Add the zest and juice of one lemon to the melted butter along with 2 tablespoons of chopped fresh parsley. Reduce the Old Bay to 2 tablespoons for a more delicate, herbaceous flavor.
Sausage and Potato: Add 1 pound of sliced smoked sausage and 1 pound of baby potatoes to the slow cooker before the seafood. Increase the cook time to 4 hours, or until the potatoes are tender. The sausage adds richness and makes the dish heartier.
Butter-Free: Substitute the butter with a high-quality olive oil or a dairy-free butter alternative. Use 1/2 cup oil and add 1/4 cup chicken broth to keep the sauce moist. This version is still rich and garlicky.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter will solidify; reheat gently on the stovetop or microwave.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheat: Reheat in a skillet over low heat with a splash of water or broth, or microwave in 30-second bursts until hot. Avoid boiling to prevent toughening.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The butter sauce will solidify when chilled, but it will re-melt gently when reheated.

To reheat, place the seafood in a skillet over low heat with a splash of water or broth, or microwave in 30-second intervals until warmed through. Avoid boiling, which can toughen the seafood.

The ingredients can be prepped a day ahead: clean and peel the shrimp, smash the garlic, and measure the butter and Old Bay. Store them separately in the refrigerator.

When ready to cook, simply layer everything in the slow cooker and turn it on. The dish itself is best served fresh, but the prep can be done in advance to save time.

Serving ideas

Serve this seafood boil as a main course with steamed jasmine rice or crusty bread to soak up the butter sauce. Lemon wedges are essential—their acidity cuts through the richness.

For a complete spread, add a simple green salad or coleslaw on the side. This is a dish that invites everyone to dig in with their hands, so provide crab crackers and plenty of napkins.

For a more formal presentation, transfer the seafood to a large platter and pour the butter sauce over the top. Garnish with fresh parsley and extra lemon wedges. The leftovers are excellent the next day—flake the crab and shrimp over a salad or turn it into a seafood pasta by tossing with cooked linguine.

Frequently asked questions

Can the seafood boil be made ahead of time?

Yes, the ingredients can be prepped a day ahead, but the dish is best cooked and served fresh. If making ahead, cook the seafood and store it in the refrigerator, then reheat gently in a skillet with a splash of broth. The texture of the shrimp and crab is best when served immediately after cooking.

How long does it take to cook in the slow cooker?

The recipe calls for 3 hours on low. Cooking times can vary slightly depending on the slow cooker, so check the shrimp at the 2.5-hour mark. The shrimp should be pink and opaque, and the crab should be heated through. Avoid opening the lid too often to maintain steady heat.

Can frozen seafood be used directly in the slow cooker?

It's best to thaw frozen seafood before adding it to the slow cooker. Frozen shrimp and crab will release excess water as they cook, which can dilute the butter sauce. Thaw in the refrigerator overnight or in a sealed bag under cold water for 15 minutes, then pat dry.

What can be substituted for Old Bay seasoning?

Old Bay is a blend of celery salt, paprika, and spices. You can make a substitute by mixing 1 tablespoon celery salt, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of black pepper. Adjust the quantities to taste, or use a seafood seasoning blend from your local market.

Why is the butter sauce thin instead of thick?

The butter is meant to remain thin and brothy, as it soaks into the seafood and rice. If a thicker sauce is desired, remove the seafood and whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water into the sauce, then simmer until thickened.

Recipe card

Slow-Cooker Old Bay Butter Garlic Snow Crab and Shrimp

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

2 lb snow crab clusters
2 lb jumbo shrimp, peeled and deveined
2 cups frozen sweet corn kernels
12 cloves garlic, smashed
1 cup unsalted butter, melted
3 tbsp Old Bay seasoning
Lemon wedges, for serving
3 cups cooked white jasmine rice, for serving

Instructions

Place the snow crab clusters in the bottom of a 6-quart slow cooker. Scatter the jumbo shrimp over the crab. Add the sweet corn kernels and smashed garlic cloves, distributing them evenly among the seafood.
In a small bowl, stir together the melted butter and Old Bay seasoning. Pour the mixture evenly over the seafood and corn. Do not stir—the layers will mingle as they cook.
Cover the slow cooker and cook on low for 3 hours, or until the shrimp are pink and opaque and the crab is heated through. The butter should be bubbling gently around the edges.
Using a slotted spoon, transfer the crab, shrimp, corn, and garlic to a serving platter or individual bowls. Serve hot with steamed jasmine rice and lemon wedges on the side. Drizzle extra butter sauce from the slow cooker over each serving.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 20 g
Fat: 32 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.