Slow-Cooker Old Bay Butter Seafood Boil Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use good-quality unsalted butter and fresh garlic. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the butter mixture.

Old Bay is salty, so taste the sauce before adding extra salt—you likely won't need any. To make the dish even more indulgent, stir in a splash of white wine or chicken broth before cooking.

To ensure even cooking, cut the potatoes into uniform halves, especially if they are larger. If you're using extra-large shrimp, they may need a few extra minutes, while smaller shrimp will cook faster.

Always arrange the seafood in a single layer at the bottom for even heat distribution. For a caramelized touch, you can sear the sausage in a skillet before adding it to the slow cooker.

Variations

• Spicy Cajun Boil: Add 1 tablespoon Cajun seasoning and 1 teaspoon cayenne pepper to the butter sauce. Use andouille and add sliced okra during the last 30 minutes for extra flavor and texture.
• Garlic Herb Boil: Replace Old Bay with 2 tablespoons of a dried herb blend like thyme, oregano, and parsley. Add 2 tablespoons of fresh chopped parsley and 1 teaspoon lemon zest to the butter before pouring over.
• Citrus Seafood Boil: Add 1 sliced lemon and 1 sliced orange to the slow cooker before cooking. The citrus infuses the sauce with a bright, tangy flavor. Serve with extra lemon wedges.
• Crab and Corn Boil: Add 1 pound of crab legs and 2 ears of corn, cut into thirds, along with the other ingredients. Increase the cooking time to 4 hours. The crab will add sweetness and a luxurious touch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify, making it even more delicious the next day.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb the butter sauce, so the flavor will intensify.

To reheat, gently warm in a skillet over medium-low heat or in the microwave in 30-second intervals. Be careful not to overheat, as the seafood can become tough. The potatoes and sausage reheat well, making this a great make-ahead meal for lunches.

You can prep the ingredients a day ahead: slice the sausage, halve the potatoes, mince the garlic, and measure the Old Bay. Keep the seafood in the refrigerator separately.

When ready to cook, simply layer everything in the slow cooker and pour over the melted butter. The dish can also be cooked entirely and then refrigerated; reheat gently before serving. This makes it an excellent option for entertaining.

Serving ideas

Serve the seafood boil hot, directly from the slow cooker or transferred to a large platter. Spoon the buttery sauce over the seafood and potatoes. Offer steamed jasmine rice on the side to soak up the delicious sauce. Lemon wedges are essential—the bright acidity cuts through the richness and enhances the flavors. Provide extra Old Bay at the table for those who want more spice.

This dish pairs well with crusty bread for dipping, a simple green salad, or roasted vegetables. For a more complete meal, add corn on the cob or boiled eggs to the slow cooker during the last 30 minutes of cooking. The butter sauce is also delicious over grits or mashed potatoes. Garnish with chopped parsley or green onions for a fresh touch, if desired.

Frequently asked questions

Recipe card

Slow-Cooker Old Bay Butter Seafood Boil

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 12 oz smoked andouille sausage, sliced into coins
• 1 1/2 lb baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp Old Bay seasoning
• Lemon wedges, for serving
• Steamed white jasmine rice, 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. Scatter the sliced andouille sausage coins and halved baby potatoes over the seafood.
2. In a small bowl, whisk together the melted butter, minced garlic, and Old Bay seasoning until well combined. Pour the mixture evenly over the ingredients in the slow cooker.
3. Cover the slow cooker and cook on low for 3 to 4 hours, until the scallops are opaque and the shrimp are pink and cooked through. The potatoes should be tender when pierced with a fork.
4. Once the seafood reaches an internal temperature of 145°F (63°C) and the potatoes are fork-tender, turn off the slow cooker. Let the dish rest for 5 minutes before serving.
5. Using a slotted spoon, transfer the seafood, sausage, and potatoes to a serving platter or individual plates. Serve with steamed jasmine rice and lemon wedges on the side. Spoon some of the butter sauce over the top before serving.

Contains: crustaceans, milk, mollusks

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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