Preparing and cooking a robust seafood meal might take a while. But a slow cooker will help you save time and energy. Get everything ready for the slow cooker and it will do the rest. After kicking back for a while, you’ll have a delicious seafood meal ready to offer to your loved ones.
Here are three of our favorite crock pot seafood dishes:
Slow Cooker Lasagna with Spinach and Crab
What’s Required:
1 dry-noodle packet of lasagna
Spinach, 1 bunch, diced; mushrooms, 15 slices
Sauce Alfredo, 2 cups
1 1/2 cups of mozzerella cheese, shredded
Ricotta cheese, 1.5 ounces
1 1/2 servings of cottage cheese
1 cup of crab-shaped molds
Place a single number of lasagna noodles in a slow cooker and cover with 1 cup of Alfredo sauce. Top the noodles with the spinach, mushrooms, crab, half of the ricotta, and half with the cottage cheese. Layer again with the rest of the ingredients. The last layer of lasagna should be noodles topped with the leftover Alfredo sauce. For best results, cover and cook on high for 2 hours & 15 minutes. After 30 minutes, top the lasagna with mozzarella and return to the oven.
Crème de poisson à la vapeur
What’s Required:
Milk, evaporated, one can
Halibut, about a quarter kilogram, cut into little pieces.
Preparation: 2 big carrots, 2 large potatoes, 4 slices of bacon, 3 stalks of celery, chopped
1 medium onion 1 minced garlic clove
Six gallons of chicken stock
1 cup of cleaned and deveined shrimp
Scallops, one serving (1 cup)
Fresh corn kernels, one cup
Flake 12 of a teaspoon of red pepper
Black pepper, ground to taste
Bacon should be cooked for 6-8 minutes in a skillet until it is browned. Cook the onion and garlic by stirring them into the pan. Put the bacon mixture in a slow cooker. Put in some chicken stock, vegetables, and corn. In a covered pot, simmer on high for 3 hours. Cook for a further hour after adding the shrimp, scallops, and halibut. When everything else is done, add the evaporated milk and cook until it’s piping hot.
Tuna and Beans in a Crock Pot
What’s Required:
White beans, 1 kilogram; soak for 12 hours, drain, and rinse
White tuna, from two cans; drain and flake.
1 smashed garlic clove
2 finely chopped basil leaves
Water, six cups’ worth
Approximately 2 cups of chopped tomatoes
Extra-virgin olive oil, four teaspoons
Season with salt and freshly ground black pepper.
In a pan over medium heat, sauté the garlic in the olive oil for a minute. Toss the garlic out and add the beans to the oil, mixing to coat. Throw everything into a slow cooker. Cook for an hour on high with the lid on and the water added. Turn the heat down low and continue cooking for another 4 to 6 hours. Sprinkle some salt and pepper on the tuna, basil, and tomatoes before serving.