ingredients
2 leeks, white and lightgreen parts only, sliced and cleaned well
2 medium carrots, peeled and sliced in half-moons
1 large rib celery, diced
1 pound russet potatoes, peeled and diced
2 cups milk
2 cups 1/3-less-sodium vegetable broth
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Pinch ground nutmeg
1 bunch pencil-thin asparagus, trimmed, cut into 1/4- to 1/2-inch pieces
1/2 pound peeled, deveined shrimp, cut in half
1/2 pound bay scallops (thawed, if frozen)
1/2 pound lump crab meat or imitation crab (surimi), torn into small pieces
3 tablespoons instant potato flakes
Salt and pepper to taste (optional)
directions
Coat slow cooker bowl with nonstick cooking spray. Add leeks, carrots, celery and potatoes. Whisk in milk, vegetable broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes.
Uncover and stir in asparagus, shrimp, scallops, crab and potato flakes. Re-cover and cook for an additional 15 minutes (on either HIGH or LOW; see Note). Season to taste with salt and pepper, if desired.
Note: Seafood cooks very quickly and can easily get tough. Make sure that shrimp and scallops are opaque yet tender and crab is heated through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 330, Fat, total (g) 5, chol. (mg) 103, sat. fat (g) 2, carb. (g) 44, fiber (g) 5, pro. (g) 29, sodium (mg) 957, Percent Daily Values are based on a 2,000 calorie diet