Old Bay Butter Seafood Boil Crockpot Recipe Tips, FAQ & printable recipe

Tips for success

For the best texture, sear the scallops in a hot skillet for 1 minute per side before adding them to the slow cooker. This step is optional but adds a golden crust and deeper flavor. If you skip it, the scallops will still be tender and delicious.

If you prefer a thicker sauce, remove the seafood and vegetables from the slow cooker after cooking, then simmer the remaining liquid on the stovetop for 5 to 10 minutes to reduce.

Pour the reduced sauce over the dish before serving. This is an easy way to intensify the flavor.

Variations

• Spicy Cajun: Add 1 tablespoon of Cajun seasoning and 1 teaspoon of cayenne pepper to the Old Bay for extra heat. Use andouille sausage, sliced, as an additional layer for a heartier boil.
• Citrus Herb: Replace the garlic herb butter with melted butter mixed with 2 tablespoons of fresh lemon juice and 1 tablespoon of chopped fresh parsley. Add lemon slices to the slow cooker for a brighter flavor.
• Smoky Bacon: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish. Add 1 teaspoon of smoked paprika to the butter mixture for a smoky depth.
• Vegetable Boost: Add 2 cups of halved Brussels sprouts or 2 chopped carrots along with the potatoes. These vegetables hold up well to slow cooking and add color and nutrition.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughening the seafood.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth, or in the microwave in 30-second bursts, stirring gently, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The seafood and vegetables can be reheated gently in the microwave or in a skillet over low heat.

The butter sauce may solidify when chilled, but it will melt again when reheated.

You can prep the ingredients up to 1 day ahead: clean the scallops, peel the shrimp, halve the corn, and scrub the potatoes. Store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and proceed. The melted butter and Old Bay can be combined and refrigerated, then melted again just before using.

Serving ideas

Serve this seafood boil over steamed jasmine rice to soak up the flavorful butter sauce. The rice provides a neutral base that balances the bold seasoning.

Add a squeeze of fresh lemon juice over each serving to brighten the richness and enhance the seafood's natural sweetness.

For a complete meal, pair with a crisp green salad or sautéed greens. Crusty bread is also excellent for dipping into the remaining butter sauce. This dish is hearty enough to be a main course, and the leftovers are just as delicious the next day.

Frequently asked questions

Recipe card

Old Bay Butter Seafood Boil Crockpot Recipe

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 4 ears sweet yellow corn, halved
• 1 lb baby red bliss potatoes
• 1/2 cup melted garlic herb butter
• 2 tbsp Old Bay seasoning
• 2 cups steamed white jasmine rice, for serving
• 1 lemon, cut into wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.