Serve immediately while hot, with extra butter from the slow cooker for dipping and plenty of napkins for everyone around the table.
If your family likes a little heat, stir 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes into the butter and seasoning mixture before pouring it over the crab. For a garlicky twist, add 1 to 2 teaspoons of garlic powder or 2 to 3 minced fresh garlic cloves to the butter mix. If you don’t have Old Bay, you can use a mix of 1 tablespoon seasoned salt, 1 teaspoon paprika, and 1/2 teaspoon black pepper as a quick DIY seafood seasoning. To stretch this meal on a tight budget, nestle a few scrubbed, halved baby potatoes or chunks of smoked sausage under the crab before cooking; just know this adds ingredients beyond the core 4 and may slightly increase the cook time, so check the potatoes for tenderness. For picky eaters who aren’t sure about crab, you can tuck in a few frozen corn-on-the-cob pieces or even a couple of boneless chicken thighs on the bottom; season them the same way and make sure they reach a safe internal temperature (165°F/74°C for chicken). Food safety tips: Always start with crab that has been kept fully frozen until you’re ready to cook, and use it by the date on the package. Keep the slow cooker covered while cooking so the temperature stays safely high. Because this recipe starts with frozen seafood, cook on HIGH if your slow cooker runs cool, and avoid using the WARM setting for cooking. Leftover crab should be cooled quickly, then refrigerated in a shallow container within 2 hours and eaten within 1 to 2 days. Reheat leftovers gently until steaming hot, and when in doubt, throw it out rather than risk eating seafood that’s been left out too long.
