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

Tips for success

For the best flavor, use a high-quality garlic herb butter or make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt.

If you prefer a spicier kick, add a teaspoon of cayenne pepper or a few dashes of hot sauce to the butter before pouring. You can also toss in a few halved baby potatoes or corn on the cob—just add them at the beginning so they have time to cook.

To keep the crab clusters intact, use a slotted spoon to gently lift them out of the slow cooker. If you have leftovers, remove the meat from the shells and store it separately from the sauce.

The sauce can be strained and used as a dipping sauce for crusty bread. For a more luxurious presentation, garnish with fresh parsley and serve with extra melted butter on the side.

Variations

• Spicy Cajun: Add 1 tablespoon Cajun seasoning and a few dashes of hot sauce to the butter. Include sliced andouille sausage for extra richness. Serve with extra hot sauce on the side.
• Citrus Herb: Swap the Old Bay for a mix of lemon zest, thyme, and garlic. Add orange slices to the slow cooker for a bright, aromatic twist. This pairs well with a lighter white wine.
• Vegetable Boost: Add baby potatoes, corn on the cob, and mushrooms to the slow cooker. Increase the butter and seasoning slightly to coat the extra vegetables. Cook on low for 4.5 hours.
• Garlic Lover's: Double the garlic in the garlic herb butter, or add a few whole cloves to the slow cooker. Finish with a drizzle of garlic-infused olive oil before serving.

Storage and make-ahead

Fridge

Store seafood and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezer

Freeze the cooked seafood in the sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, adding a little water or broth to loosen the sauce, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate the seafood from the sauce to keep the texture. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.

You can prep the vegetables up to a day ahead and keep them in the refrigerator. The garlic butter can be melted and stored in a jar. The seafood should be added just before cooking to maintain freshness.

If you want to get ahead, assemble everything in the slow cooker insert and refrigerate overnight, then start cooking the next day—just add 30 minutes to the cook time.

Serving ideas

Serve this seafood boil straight from the slow cooker for a casual, family-style meal. Place the slow cooker on a trivet in the center of the table and let everyone help themselves. Provide small bowls for the shells and plenty of napkins. Steamed jasmine rice is the perfect base to soak up the buttery sauce, and lemon wedges add a bright, citrusy contrast.

For a more formal presentation, plate individual servings with a generous scoop of rice, a few crab clusters, and shrimp arranged on top. Spoon the sauce over everything and garnish with a lemon wedge.

You can also add a sprinkle of fresh parsley or chopped chives for color. Serve with crusty bread or cornbread to mop up every last drop of the garlic butter.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Snow Crab and Shrimp

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 2 lb snow crab clusters
• 2 lb raw jumbo shrimp, peeled and deveined
• 1 cup diced red and green bell peppers
• 1 cup sweet Vidalia onions, diced
• 1/2 cup celery, sliced into ribbons
• 1/2 cup melted garlic herb butter
• 2 tbsp Old Bay seasoning
• lemon wedges, for serving
• steamed jasmine rice, for serving

Instructions

1. Place the snow crab clusters and raw jumbo shrimp in the bottom of a 6-quart slow cooker. Scatter the diced red and green bell peppers, sweet Vidalia onions, and celery ribbons evenly over the seafood. Do not stir.
2. Pour the melted garlic herb butter over the entire surface of the seafood and vegetables. Sprinkle the Old Bay seasoning generously over the top, covering as much of the surface as possible.
3. Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours. The seafood is done when the shrimp are pink and opaque and the crab meat is heated through. Do not stir during cooking to keep the crab clusters intact.
4. Verify that the thickest part of the shrimp and the crab meat reaches 145°F (63°C) using an instant-read thermometer. If not, continue cooking for another 15 minutes and check again.
5. Using a slotted spoon, transfer the seafood and vegetables to a large serving platter or individual plates. Serve immediately with steamed jasmine rice and lemon wedges on the side. Spoon some of the garlic butter sauce over the top.

Contains: crustaceans, milk, celery, gluten

Estimated nutrition per serving

Calories

580

Protein

45 g

Carbohydrates

12 g

Fat

38 g

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