Old Bay Butter Seafood Boil Crockpot Recipe

This Old Bay Butter Cajun Boil brings together sea scallops, jumbo shrimp, sweet corn, and baby red potatoes in a rich garlic butter bath. The slow cooker does all the work, transforming simple ingredients into a tender, flavorful seafood feast. With just a few minutes of prep, this dump-and-go dinner delivers restaurant-quality results at home.

Seafood boils are often associated with big pots and outdoor gatherings, but this version simplifies everything with a slow cooker. The combination of dry-pack sea scallops, raw peeled jumbo shrimp, halved corn cobs, and baby red bliss potatoes creates a hearty and satisfying meal.

The garlic herb butter and Old Bay seasoning infuse every bite with savory, slightly spicy notes. This recipe is perfect for busy weeknights when you want a special dinner without hovering over the stove. Serve it over steamed jasmine rice with lemon wedges for a complete and memorable meal.

Ingredients

Why this recipe works

The slow cooker provides gentle, even heat that cooks the seafood and vegetables without drying them out. The butter and seasonings create a flavorful liquid that slowly permeates the ingredients, ensuring every bite is rich and aromatic.

This hands-off method allows the natural sweetness of the scallops and shrimp to shine while the potatoes and corn absorb the seasoned butter.

Starting with the seafood on the bottom and layering the vegetables on top helps protect the delicate scallops and shrimp from overcooking. The potatoes and corn take longer to become tender, so they sit above the seafood, where they cook in the steam and butter.

This clever arrangement ensures everything finishes at the same time, with the seafood perfectly moist and the vegetables soft and flavorful.

Notes and substitutions

Dry-pack sea scallops are essential for this recipe; they are not treated with sodium tripolyphosphate, so they sear and cook better without releasing excess water. If using frozen scallops, thaw them overnight in the refrigerator and pat them dry before adding. Raw peeled jumbo shrimp are convenient, but you can use large shrimp if that is what you have.

Garlic herb butter adds a fragrant base, but you can use regular melted butter and add a teaspoon of dried herbs like thyme or parsley.

Old Bay seasoning is a classic seafood seasoning with celery salt, paprika, and other spices; adjust the amount to your heat preference. Baby red bliss potatoes hold their shape well during slow cooking, but baby Yukon Golds are a good substitute.

• dry-pack sea scallops: frozen sea scallops, thawed and patted dry
• raw peeled jumbo shrimp: raw peeled large shrimp
• baby red bliss potatoes: baby Yukon Gold potatoes
• garlic herb butter: melted salted butter mixed with 2 cloves minced garlic and 1 tsp dried herbs

Equipment

• 6-quart slow cooker
• Slotted serving spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons