Slow-Cooker Old Bay Butter Snow Crab and Shrimp

This slow-cooker seafood dinner brings the coastal boil experience home with minimal effort. Sweet snow crab clusters and jumbo shrimp simmer in a garlicky Old Bay butter bath with bright lemon and briny capers.

The slow cooker does the work while the house fills with an irresistible aroma. Serve over jasmine rice for a complete, satisfying meal that feels special any night of the week.

There is something magical about a slow cooker turning a handful of ingredients into a feast. This recipe layers snow crab, jumbo shrimp, lemon, capers, white wine, garlic butter, and Old Bay in a 7-quart slow cooker, then lets time and gentle heat create a deeply flavorful butter sauce.

The result is tender seafood coated in a rich, tangy, slightly spicy sauce that begs to be sopped up with bread or spooned over rice. Perfect for busy weeknights or casual gatherings, this dish requires just 15 minutes of prep and then cooks unattended until ready to serve.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that cooks the seafood without the risk of overcooking. Shrimp stay plump and juicy, while crab clusters warm through without becoming tough. The sealed environment traps steam and flavors, creating a concentrated broth that infuses every bite with garlic, lemon, and Old Bay.

Layering the ingredients in the order specified—seafood first, then aromatics and liquids—allows the flavors to meld as the butter melts and the wine simmers.

The capers and lemon add brightness that cuts through the richness of the butter, while Old Bay delivers its signature blend of celery salt, paprika, and spices. The result is a cohesive sauce that tastes like it simmered for hours, because it did.

Notes and substitutions

Snow crab clusters are sold pre-cooked and often frozen; thaw them in the refrigerator overnight before using. Jumbo shrimp (16–20 count per pound) work best because they hold up to the long cook time. Peel and devein them, but leave the tails on for visual appeal if you like. Meyer lemons are sweeter than regular lemons, but any lemon works.

Garlic herb butter can be store-bought or homemade—melt unsalted butter and stir in minced garlic and dried herbs like parsley or thyme.

Old Bay seasoning is a pantry staple, but if you don't have it, a mix of celery salt, paprika, black pepper, and cayenne can substitute. Use a 7-quart slow cooker to fit the amount of seafood comfortably without overcrowding.

• Meyer lemons: Regular lemons or a mix of lemon and orange slices
• dry white wine: Seafood stock or chicken broth
• garlic herb butter: Melted unsalted butter mixed with 2 minced garlic cloves and 1 tsp dried parsley
• jumbo shrimp: Large shrimp or a mix of shrimp and scallops

Equipment

• 7-quart slow cooker
• Slotted spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons