Toss frozen snow crab clusters in the slow cooker with 3 basic pantry items and achieve a meal so scrumptious, your family will be begging for it every weekend!

This 4-ingredient slow cooker budget crab boil is my kind of weeknight magic: you take frozen snow crab clusters straight from the bag, toss them in the slow cooker with just three basic pantry items, and let the cozy, gentle heat do all the work. No fancy seafood stock, no special equipment, and no long prep—just simple flavors that soak into the crab while you go about your day. It’s the kind of easy, hands-off meal that feels special enough for a Saturday night but practical enough for a Tuesday, and it’s perfect for families who love gathering around the table to crack shells and talk about their day.

Serve the crab straight from the slow cooker on a big platter or sheet pan lined with foil to catch the juices. Spoon some of the buttery, seasoned liquid over the top for extra flavor. Pair with crusty bread or dinner rolls to soak up the juices, a simple green salad or coleslaw for something fresh and crunchy, and maybe some corn on the cob or roasted potatoes if you want it to feel more like a full crab boil spread. Lemon wedges are a nice touch if you have them, and a simple dessert like brownies or fruit crisp makes this feel like a complete, relaxed family meal.

Servings: 4

2–3 pounds frozen snow crab clusters (do not thaw)

Place the frozen snow crab clusters in the bottom of a large slow cooker, arranging them so they sit as flat as possible. It’s fine if they overlap a bit, and they should still be completely frozen.

In a small bowl or measuring cup, stir together the melted butter and Old Bay (or your seafood seasoning) until the seasoning is evenly mixed into the butter.

Pour the seasoned butter evenly over the frozen crab clusters, trying to drizzle a little over each section of crab so the flavor can soak in as they cook.

Carefully pour the chicken broth or water around the sides of the slow cooker, not directly over the top of the crab, so you don’t wash off the seasoned butter. The liquid should come up just a bit around the crab, not fully cover it.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours. Do not open the lid during the first 90 minutes, so the heat stays consistent and the crab cooks evenly.

After the minimum time, check one cluster: the crab should be hot all the way through, the shells bright and steamy, and the meat opaque and tender. If needed, cook in additional 15–20 minute increments until fully heated.