Cajun Seafood Boil

Name: Cajun Seafood Boil
Prep time: 5 min
Cook time: 2 h 50 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs mini red potatoes; 2 tbsp dehydrated minced garlic; 1 tbsp Old Bay seasoning; 1 tbsp Cajun spice blend; 1 tbsp chicken bouillon powder; 1 tbsp smoked paprika; 1 tsp cayenne pepper; 1 tsp crushed red pepper flakes; 2 bay leaves; 1 tbsp vegetable oil; 1/2 cup frozen chopped onion, defrosted; 1/2 cup unsalted butter (1 stick); 4 cups water, or enough to cover; 3 frozen mini corn on the cob, defrosted; 1/4 cup lemon juice; 8 oz surimi (imitation crab meat); 1 tbsp fresh parsley, chopped for garnish

This easy, accessible Cajun seafood boil is made entirely in a slow cooker, requiring no stove, knives, or standing. It's a flavorful, dump-and-go recipe perfect for a simple and satisfying meal.

⚡Slow Cooker

🌍Cajun 🏷️Seafood boil 🏷️Slow cooker 🏷️Crab boil 🏷️Surimi Potatoes

🏷️

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TikTok

Total

2h 55m

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs mini red potatoes
2 tbsp dehydrated minced garlic
1 tbsp Old Bay seasoning
1 tbsp Cajun spice blend
1 tbsp chicken bouillon powder
1 tbsp smoked paprika
1 tsp cayenne pepperoptional
1 tsp crushed red pepper flakesoptional
2 bay leaves
1 tbsp vegetable oil
1/2 cup frozen chopped onion, defrosted
1/2 cup unsalted butter (1 stick)
4 cups water, or enough to cover
3 frozen mini corn on the cob, defrosted
1/4 cup lemon juice
8 oz surimi (imitation crab meat)
1 tbsp fresh parsley, chopped for garnishoptional

17 Ingredients

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Instructions

1
To a slow cooker, add the mini red potatoes, dehydrated minced garlic, Old Bay seasoning, Cajun spice, bouillon powder, and smoked paprika.
2
If using, add the cayenne pepper and crushed red pepper flakes. Then add the bay leaves, oil, defrosted chopped onion, and the stick of butter.
3
Pour in enough water to cover all the ingredients.
4
Cover the slow cooker and cook on high for 2 hours, or until the potatoes are tender.
5
Add the defrosted corn on the cob to the slow cooker. Cover and continue to cook for another 30 minutes.
6
Stir in the lemon juice, then add the surimi (or other seafood of choice).
7
Cover and cook for a final 15-20 minutes, just until the surimi is heated through.
8
Serve immediately, ladling the flavorful broth over each plate. Garnish with fresh parsley if desired.