Crockpot Seafood Medley Recipes

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SEAFOOD CIOPPINO

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17



Seafood Cioppino image

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

CROCK POT SEAFOOD MEDLEY

Make and share this Crock Pot Seafood Medley recipe from Food.com.

Provided by CelebrationFL

Categories     Crab

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 9



Crock Pot Seafood Medley image

Steps:

  • Layer shrimp, crab, and scallops in slow cooker.
  • Combine soup and milk. Pour over seafood.
  • Mix together butter and spices and pour over top.
  • Cover. Cook on low 3-4 hours.
  • Serve over rice or noodles.

1 lb shrimp, peeled and deveined
1 lb crabmeat
1 lb bay scallop
2 (10 3/4 ounce) cans cream of celery soup
21 1/2 ounces milk (2 soup cans)
2 tablespoons butter
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

SLOW-COOKER SEAFOOD STEW

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h5m

Yield 8

Number Of Ingredients 18



Slow-Cooker Seafood Stew image

Steps:

  • In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • Cover; cook on High setting for 4 hours.
  • Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

CROCKPOT SEAFOOD MEDLEY

I usually add more shrimp and cut back on the scallops due to the cost. I also cut the crab and scallops into smaller pieces. It's all your pref.

Provided by Catherine Lim

Categories     Other Main Dishes

Time 4h

Number Of Ingredients 9



Crockpot Seafood Medley image

Steps:

  • 1. Layer shrimp, crab, and scallops in slow cooker.
  • 2. Combine soup and milk, pour over seafood. Mix together butter and spices and pour over top. Cover and cook on low for 3-4 hours.
  • 3. Serve over white rice or noodles.

1 lb shrimp, peeled and deveined
1 lb imitation crabmeat (much more reasonable)
1 lb bay scallops
2 can(s) 10 3/4 oz cans of cream of celery soup
2 can(s) milk
2 Tbsp butter, melted
1 tsp old bay seasoning
1/4 - 1/2 tsp salt
1/4 tsp pepper

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