How to Cook Crab & Mussels in a Crock-Pot

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In-season crab legs and fresh mussels, combined with a Crock-Pot's ease of use, equals a happy cook. Mussels and crab legs stand on their own with little or no embellishment, so all you need is a scant amount of cooking to create steam and you're good to go. You can even take advantage of the Crock-Pot's even, slow cooking and make an all-in-one seafood soup or stew, starring mussels and crab legs as the main ingredients.

Things You'll Need

  • Nylon brush
  • Cooking liquid, such as reduced white wine, court boullion or stock
  • Take the crab legs out of the freezer and set them in the refrigerator. Scrub the mussels with a nylon brush under cool running water and pull off the beards if attached.

  • Discard any mussels with damaged shells or those that didn't close when you touched them. Keep the mussels in the refrigerator while you get the other ingredients ready.

  • Simmer some dry white wine in a saucepan on the stove and reduce it to use as the cooking liquid, if desired. You can use fish stock or court bullion as an alternative.

  • Add the reduced wine or fish stock, vegetable stock or court bullion to the Crock-Pot. You can also cook the crab and mussels in water if you like.

  • Add all the ingredients to the Crock-Pot except the crabs and mussels. You can any ingredients you like. For example, if you want an easy, scaled-down version of bouillabaisse, add peeled stew tomatoes, white wine, chopped onions, garlic and fennel; if you want a basic mussel-and-crab steamer, add some butter, white wine and a couple minced shallots.

  • Cover the Crock-Pot and set it to High. Let everything heat up for about 2 hours. It takes that long for the Crock-Pot to reach its maximum temperature.

  • Add the mussels and crab legs to the Crock-Pot and cover. Cook the crab legs and mussels in the Crock-Pot for 30 minutes.

  • Transfer the crab and mussels to the serving dish and spoon the cooking liquid over them. Finish with chopped herbs and freshly squeezed lemon juice. Serve immediately.

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