Toss canned crab in the slow cooker with 4 simple ingredients and your husband will be asking for this every single week

This 5-ingredient slow cooker crab bread pudding is my weeknight answer to a cozy, seafood-forward casserole that basically cooks itself. It leans on canned special crab meat—an affordable, shelf-stable pantry staple that still brings that sweet, briny flavor we love from classic coastal crab dishes. The texture lands somewhere between a savory bread pudding and a soft crab stuffing, with custardy cubes of bread and pockets of crab throughout. Everything goes straight into the slow cooker, which keeps it hands-off and forgiving, and the short ingredient list makes it easy to pull together on a busy evening.

Serve this warm crab bread pudding straight from the slow cooker with a simple green salad dressed in a bright vinaigrette to cut through the richness. A side of roasted asparagus or green beans works nicely, as do sliced tomatoes with a sprinkle of salt and olive oil in warmer months. If you’d like to make it feel more like brunch, pair it with soft-scrambled eggs and fresh fruit. A crisp white wine, such as Sauvignon Blanc or an unoaked Chardonnay, or even a light pilsner, complements the delicate crab flavor without overwhelming it.

Servings: 4

2 (6-ounce) cans special crab meat, drained and picked over

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil. This helps the bread pudding release easily and minimizes sticking.

Drain the canned special crab meat well. Gently pick through it with clean fingers or a fork to remove any stray bits of shell or cartilage, being careful not to shred the meat too finely.

Scatter the drained crab meat evenly over the bottom of the greased slow cooker. This creates a base layer that matches that top-down process shot: crab spread across the bottom, ready for the custard and bread.

Add the bread cubes to a large mixing bowl. In a separate bowl or large measuring cup, whisk together the eggs, half-and-half, and Old Bay seasoning until the mixture is smooth and the seasoning is evenly distributed.

Pour the egg mixture over the bread cubes and gently fold until all the bread is evenly moistened. Let the mixture sit for about 5 minutes so the bread can soak up some of the custard.

Carefully spoon the soaked bread mixture over the crab layer in the slow cooker, spreading it out into an even layer without disturbing the crab too much. Lightly press down with the back of a spoon to help everything settle.

Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or until the bread pudding is set in the center, the edges are firm, and a knife inserted in the middle comes out mostly clean with just a bit of moist custard (no runny liquid egg). Avoid opening the lid too often, as that can extend the cooking time.

Once cooked, turn off the slow cooker and let the crab bread pudding rest, covered, for 10 to 15 minutes. This helps it firm up slightly and makes it easier to scoop.

Spoon the crab bread pudding into shallow bowls or onto plates and serve warm. Taste and, if desired, sprinkle a little extra Old Bay or a pinch of salt on top just before serving.

For a slightly richer version, replace 1/4 to 1/2 cup of the half-and-half with heavy cream, or use brioche or challah instead of standard French bread for a more decadent texture. If you like a bit of heat, add a pinch of cayenne or a few dashes of hot sauce to the egg mixture before pouring it over the bread. You can also stir a small handful of finely chopped fresh herbs, such as parsley or chives, into the custard for a fresher, more aromatic profile without complicating the recipe. For a more pronounced seafood flavor, add an extra half-can of crab meat on top of the bread mixture in the last hour of cooking so some pieces stay more distinct. If you prefer a firmer texture, use slightly drier bread and cook closer to the 4-hour mark; for a softer, more custardy pudding, check at 3 hours and stop when just set. Food safety tips: Always keep canned crab meat refrigerated after opening and use it within the same day. Drain it well to avoid excess moisture, which can prevent the pudding from setting properly. Because this recipe relies on eggs and seafood, cook on LOW only as directed—do not leave the slow cooker on the “warm” setting to cook, as that may keep the dish in the temperature danger zone (40°F to 140°F) for too long. Leftovers should be cooled quickly, stored in shallow containers, and refrigerated within 2 hours of cooking. Reheat thoroughly until steaming hot before eating, and enjoy leftovers within 1 to 2 days for best quality.