1 pound shrimp, peeled and deveined
1 pound crabmeat
1 pound bay scallops
2 (10 3/4 ounce) cans cream of celery soup
2 soup cans milk
2 tablespoons butter, melted
1 teaspoon Old Bay seasoning
1/4 – 1/2 teaspoon salt
1/4 teaspoon pepper

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 and cook on LOW 3-4 hours.

Serve over rice or noodles.

Makes 8 to 10 servings.