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

Tips for success

For the best texture, do not stir the slow cooker during cooking. The gentle heat and steam do the work without breaking the delicate crab meat.

If you prefer a thicker sauce, after removing the seafood, whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the remaining butter bath and cook on high for 10 minutes until thickened.

Serve the seafood directly from the slow cooker to keep it warm, or transfer to a large platter. Provide small bowls for the discarded shells and plenty of napkins.

The garlic butter sauce is delicious spooned over rice, or serve with crusty bread for dipping. For a touch of heat, add a pinch of cayenne to the butter before pouring.

Variations

• Spicy Cajun Twist: Replace Old Bay with Cajun seasoning and add a teaspoon of hot sauce to the butter. The extra heat pairs well with the sweet crab and lemon. Serve with extra hot sauce on the side.
• Add Sausage: Add 1 pound of sliced andouille sausage to the slow cooker with the seafood. The smoky sausage infuses the butter with another layer of flavor and makes the dish heartier.
• Butter Garlic Herb Variation: If you don't have garlic herb butter, melt 1/2 cup unsalted butter with 3 minced garlic cloves and 1 teaspoon dried parsley. Let it melt and infuse for 5 minutes before pouring over the seafood.
• Use Lobster Tails: Substitute 4 small lobster tails (thawed and split) for half of the crab. Add them to the slow cooker with the shrimp, and cook on low for 2 hours. The lobster will be tender and sweet.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify when cold; reheat gently until melted and hot.

Freezer

Freeze cooked seafood in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of water or wine to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts, being careful not to overcook the shrimp. The sauce may solidify when chilled; reheat until melted and bubbling.

The ingredients can be prepped up to a day ahead: clean the shrimp, slice the lemons, and measure the wine and butter. Store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and proceed. The cooked dish can also be made ahead and reheated gently, though the shrimp may lose some tenderness.

Serving ideas

Serve this slow-cooker seafood over steamed jasmine rice to soak up the rich garlic butter sauce. The rice provides a neutral base that lets the crab and shrimp shine. Add lemon wedges on the side for squeezing over the seafood just before eating, which brightens the flavors and cuts through the butter's richness.

For a casual gathering, set the slow cooker on warm and let guests serve themselves. Provide small plates, forks, and a bowl for shells.

Crusty bread is essential for sopping up every last drop of the sauce. A crisp green salad with a light vinaigrette would round out the meal nicely, balancing the richness of the seafood.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Snow Crab and Shrimp

Prep 15 minCook 2 hTotal 2 h 15 minServes 6

Ingredients

• 2 lb snow crab clusters
• 2 lb jumbo shrimp, peeled and deveined
• 2 Meyer lemons, sliced
• 1/4 cup capers, drained
• 1/2 cup dry white wine
• 1/2 cup garlic herb butter, melted
• 2 tbsp Old Bay seasoning
• 2 cups cooked jasmine rice, for serving
• Lemon wedges, for serving

Instructions

1. Place the snow crab clusters and jumbo shrimp in the bottom of a 7-quart slow cooker. Arrange the lemon slices over the seafood, then sprinkle with the drained capers. Pour the white wine evenly over everything.
2. Drizzle the melted garlic herb butter over the seafood, then sprinkle the Old Bay seasoning generously over the top. Use a spoon to lightly toss the ingredients so the seasoning is distributed, but keep the crab clusters intact.
3. Cover the slow cooker and cook on LOW for 2 hours, or until the shrimp are pink and opaque and the crab is heated through. Do not stir during cooking to keep the crab clusters intact.
4. After 2 hours, check that the shrimp are pink and firm to the touch, and the crab meat is hot throughout. The internal temperature of the thickest part of the shrimp should read 145°F (63°C) on an instant-read thermometer.
5. Using a slotted spoon, lift the crab clusters and shrimp from the butter bath, letting the excess sauce drip off. Serve immediately over steamed jasmine rice, with lemon wedges on the side. Spoon a little of the garlic butter sauce over each portion.

Contains: crustaceans, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

42 g

Carbohydrates

20 g

Fat

18 g

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