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Crockpot Seafood Boil

Crockpot seafood boil cooks crab, shrimp, sausage, corn, and red potatoes together in a slow cooker with Old Bay and lemon. The shrimp finish tender and opaque while the crab heats through in a buttery, seasoned broth.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb red potatoes small, halved
  • 1 cup water
  • 2 tbsp Old Bay seasoning
  • 4 cloves garlic minced
  • 1 lemon juiced
  • 1 lb andouille sausage cut into 1-inch pieces
  • 3 corn ears, husked and cut into thirds
  • 2 lb snow crab clusters cooked, thawed
  • 1 lb shrimp large, raw, shell-on and deveined
  • 4 tbsp unsalted butter cut into pieces

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the potatoes, water, Old Bay, garlic, and lemon juice in a 6-quart slow cooker and stir to coat the potatoes. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are nearly fork-tender.
  2. Add the sausage and corn, cover, and cook on LOW for 1 to 1 1/2 hours or HIGH for 30 to 45 minutes, until the potatoes are fork-tender.
  3. Arrange the crab and shrimp over the potatoes, corn, and sausage, then scatter the butter over the top. Cover and cook on HIGH for 30 to 45 minutes, until the crab is steaming hot and the shrimp are opaque and reach 145°F.

Notes

For the best texture, avoid cooking the shrimp longer than needed; check that they are opaque and reach 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended because the seafood can lose texture. Use a dairy-free butter alternative for a dairy-free option.