Old Bay Garlic Butter Seafood Crockpot Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a high-quality garlic herb butter or make your own with fresh garlic and parsley. The butter should be melted before adding so it coats the seafood evenly.

If you prefer a thicker sauce, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water during the last 15 minutes of cooking. This will give the butter a glossy, clingy texture that coats the seafood beautifully.

To get the best texture from the scallops, do not stir them during cooking. They are delicate and can break apart easily. When serving, use a slotted spoon to lift them out gently. If you have leftovers, store them in an airtight container with some of the sauce to keep them moist. Reheat gently in the microwave or on the stovetop, being careful not to overcook.

Variations

• Spicy Cajun Version: Replace Old Bay with Cajun seasoning and add 1/2 teaspoon cayenne pepper. Use andouille sausage slices along with the seafood for a heartier dish. Cook as directed and serve with rice.
• Citrus Herb Twist: Add 1/4 cup fresh lemon juice and 2 tablespoons chopped fresh parsley to the butter mixture. Omit Old Bay and use a blend of paprika, garlic powder, and dried oregano for a Mediterranean flair.
• Vegetable Add-In: Add 2 cups of halved baby potatoes and 1/2 cup of sliced celery along with the corn. Increase the butter to 3/4 cup and cook for an extra 30 minutes, until potatoes are tender.
• Coconut Curry Seafood: Swap the butter for 1/2 cup coconut milk and add 2 tablespoons red curry paste. Use 1 teaspoon turmeric instead of Old Bay. Cook as directed and serve with jasmine rice and cilantro.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will solidify, so reheat gently before serving.

Freezer

Freeze cooked seafood in an airtight container with sauce for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a skillet over low heat or microwave in 30-second bursts until warmed through. Do not boil, as it will toughen the seafood.

Store leftover seafood and sauce in an airtight container in the refrigerator for up to 3 days. The butter will solidify when chilled, so reheat gently to bring back the sauce.

For best flavor, use within 2 days. To reheat, place in a skillet over low heat or microwave in 30-second bursts, stirring occasionally, until heated through. Avoid boiling, as that can toughen the seafood.

You can assemble the entire dish in the slow cooker insert up to 24 hours ahead. Cover and refrigerate, then place the insert in the slow cooker and cook as directed, adding 15 to 20 minutes to the cooking time.

Alternatively, cook the full recipe and refrigerate the finished dish for up to 2 days. Reheat gently before serving. This makes it perfect for meal prep or entertaining.

Serving ideas

Serve the seafood boil over steamed jasmine rice to soak up the buttery sauce. The neutral rice balances the bold flavors of Old Bay and garlic. Add a squeeze of fresh lemon juice over each serving to brighten the dish.

A side of crusty bread or a simple green salad completes the meal. For a low-carb option, serve over cauliflower rice or with steamed vegetables.

This dish is casual and communal—place the crockpot on the table and let everyone serve themselves. Provide small bowls for the sauce and extra lemon wedges. The corn and garlic cloves are delicious eaten on their own, so be sure to include them in each serving. For a more elegant presentation, plate the seafood on a large platter and drizzle with extra sauce.

Frequently asked questions

Recipe card

Old Bay Garlic Butter Seafood Crockpot

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 1 lb dry sea scallops
• 1 lb raw peeled jumbo shrimp
• 2 cups frozen sweet corn kernels
• 12 cloves garlic, smashed
• 1/2 cup garlic herb butter, melted
• 2 tbsp Old Bay seasoning

Instructions

1. Place the scallops and shrimp in the bottom of a 6-quart slow cooker in an even layer. Scatter the corn kernels and smashed garlic cloves over the seafood.
2. Drizzle the melted garlic herb butter evenly over the seafood mixture. Sprinkle the Old Bay seasoning over the top, covering as much surface as possible.
3. Cover the slow cooker and cook on LOW for 2 to 2 1/2 hours, until the scallops are opaque and the shrimp are pink and firm. Do not stir during cooking to keep the seafood intact.
4. The seafood is done when the scallops are firm to the touch and the shrimp have curled into a C shape. Insert an instant-read thermometer into the thickest part of a scallop or shrimp; it should read at least 145°F (63°C).
5. Using a slotted spoon, transfer the seafood, corn, and garlic to a serving platter or individual bowls. Spoon some of the garlic butter sauce over the top. Serve hot with steamed jasmine rice and lemon wedges.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

20 g

Fat

24 g

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