Dump frozen crab pieces in the crock with 3 other pantry staples and watch your family fight over seconds at dinner tonight

This 4-ingredient slow cooker crab leg feast is exactly what busy weeknights need: you literally dump frozen Dungeness crab leg sections into the crock with three pantry staples, turn it on, and let the steam work its magic. No boiling giant pots of water, no babysitting the stove. The gentle heat keeps the meat sweet and tender, and the buttery garlic seasoning seeps into every crack. It feels like a special-occasion seafood boil, but it’s easy enough for a Tuesday night when you want to spoil your family a little and watch them go back for seconds.

Serve the crab legs right out of the slow cooker on a big platter or straight from the crock set to WARM. Add lemon wedges, extra melted butter for dipping, and a sprinkle of fresh parsley if you have it. Round out the meal with crusty bread or garlic toast for soaking up the buttery juices, a simple green salad, and maybe some corn on the cob or roasted potatoes. Keep a bowl on the table for shells and plenty of napkins—this is a fun, hands-on dinner that’s meant to be a little messy.

Servings: 4

3–4 pounds frozen Dungeness crab leg sections (do not thaw)

Lightly spray the bottom of your slow cooker with nonstick cooking spray if you have it (this just helps with cleanup).

Scatter the frozen Dungeness crab leg sections in an even layer across the bottom of the slow cooker. It’s fine if some pieces overlap; just try not to pack them in too tightly.

In a small bowl or liquid measuring cup, whisk together the melted butter, Old Bay (or other seafood seasoning), and minced garlic until well combined.

Pour the butter-garlic-seasoning mixture evenly over the frozen crab pieces, trying to drizzle a little over each cluster. Use a spoon to gently nudge the crab around so some of the seasoned butter gets underneath as well.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the crab is heated through and the meat is hot, opaque, and easily pulls away from the shell. Avoid lifting the lid during the first 1 1/2 hours so the steam stays trapped inside.

Once the crab is hot and steamy, switch the slow cooker to the WARM setting. Carefully toss the crab legs in the buttery juices with tongs, coating as many pieces as you can.

Taste a small bit of crab (blow on it first; it will be very hot) and, if desired, sprinkle a little extra Old Bay directly over the crab in the crock.

Serve the crab legs immediately, spooning some of the garlicky butter from the bottom of the slow cooker over the top of each portion. Provide crab crackers or kitchen shears, small bowls of extra melted butter if you like, and a bowl for shells.

For milder palates or picky eaters, cut the seafood seasoning in half and let everyone sprinkle more on their own portion at the table. If your family isn’t big on garlic, use just 1–2 cloves or skip it and rely on the seasoning blend alone. You can swap Old Bay for any all-purpose seafood seasoning or a mix of paprika, a pinch of cayenne, garlic powder, and onion powder from your pantry. To stretch the meal, tuck scrubbed baby potatoes or corn on the cob halves into the bottom of the slow cooker under the crab—just know this technically adds more than four ingredients and may need a little extra butter and seasoning. If you like a lemony kick, add the zest of 1 lemon to the butter mixture and serve with lemon wedges. For a slightly smoky flavor, stir 1/2 teaspoon smoked paprika into the butter. Food safety tips: Always start with fully frozen, pre-cooked Dungeness crab legs from a trusted source; this recipe is for reheating and infusing flavor, not cooking raw crab from scratch. Keep the lid on as much as possible so the crab reaches a safe, hot temperature throughout. The crab should be steaming hot and the meat should pull away from the shell easily. Do not leave cooked crab sitting at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Refrigerate leftovers in a shallow, covered container within 2 hours and use within 2–3 days. Reheat leftovers gently in a covered dish in the oven or microwave until steaming hot, or enjoy the meat chilled in a salad.