Old Bay Butter Seafood Boil Crockpot Recipe Step-by-step instructions

Before you start

Before you start, pat the scallops and shrimp dry with paper towels to remove excess moisture. Halve the corn cobs and scrub the potatoes if needed.

Measure the melted garlic herb butter and Old Bay seasoning. Have a 6-quart slow cooker ready and a slotted spoon for serving. Steamed jasmine rice and lemon wedges can be prepared while the seafood boils.

Instructions

Layer and Season

1. 1Layer the Seafood and Vegetables
   Place the dry-pack sea scallops and raw peeled jumbo shrimp in the bottom of a 6-quart slow cooker in an even layer. Arrange the halved sweet yellow corn cobs and baby red bliss potatoes around and on top of the seafood.
   Look for The seafood and vegetables are nestled together in the slow cooker.
   Tip Pat the scallops and shrimp dry with paper towels before adding for better texture.
2. 2Add the Butter and Seasoning
   Pour the melted garlic herb butter evenly over the seafood and vegetables. Sprinkle the Old Bay seasoning generously over the top, covering everything as evenly as possible.
   Look for The butter and seasoning coat the top of the mixture.
   Tip Use a spoon to gently toss the ingredients so the seasoning spreads, but keep the seafood on the bottom.

At the end of this phase, the slow cooker contains a colorful layer of seafood, corn, and potatoes, topped with golden butter and a dusting of red Old Bay.

The aroma is already enticing, with garlic and spice notes. Everything is ready for the slow cooker to work its magic.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the potatoes are fork-tender and the shrimp are pink and opaque. The scallops should be firm but still moist. Do not stir during cooking to keep the seafood intact.
   Look for The mixture is bubbling gently and fragrant steam rises when the lid is lifted.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check the potatoes at 3 hours; they are the last to cook. If they are not tender, continue cooking in 15-minute increments.
4. 4Test the Seafood for Doneness
   Using a slotted spoon, carefully lift a shrimp and a scallop from the slow cooker. The shrimp should be pink and curled, and the scallops should be opaque and firm to the touch. Insert an instant-read thermometer into the thickest part of a scallop or shrimp; it should read at least 145°F (63°C).
   Look for The seafood is opaque and the shrimp are pink.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the seafood is not yet done, return it to the slow cooker and cook for another 10 to 15 minutes, then check again.

After 3 to 4 hours, the slow cooker is bubbling gently, and steam carries the rich scent of butter and Old Bay. The potatoes are tender when pierced, the shrimp are pink, and the scallops are opaque. The sauce is a golden, seasoned bath that coats every ingredient.

Serve

5. 5Serve Over Rice with Lemon
   Spoon steamed white jasmine rice onto serving plates. Using a slotted spoon, pile the seafood, corn, and potatoes over the rice. Drizzle with extra butter sauce from the slow cooker and serve with lemon wedges on the side for squeezing.
   Look for The seafood boil is plated over rice with lemon wedges.
   Tip Use a slotted spoon to avoid soaking the rice with too much butter, but a little sauce is delicious.

The finished dish is plated over steamed jasmine rice, with the seafood and vegetables glistening with butter sauce. Lemon wedges brighten each bite. The texture is tender, the flavors are bold, and the presentation is impressive for a weeknight dinner.

Common mistakes

Avoid overcooking the seafood, as it can become rubbery. Check the dish at the 3-hour mark, especially if your slow cooker runs hot.

Do not stir the mixture during cooking, as this can break up the scallops and shrimp. Also, be sure to use dry-pack scallops; wet scallops will release too much liquid and dilute the sauce.

How to tell it’s done

The dish is done when the potatoes are fork-tender and the shrimp are pink and opaque.

The scallops should be firm but still moist, and an instant-read thermometer inserted into the thickest part of a scallop or shrimp should read at least 145°F (63°C). The butter sauce should be bubbling gently and fragrant with Old Bay and garlic.

• Shellfish: 145°F (63°C) in the thickest part