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If you like spicy shrimp and seafood boil, then you will definitely want to make this copycat Boiling Crab sauce recipe, better known as the whole sha-bang. This spicy-sweet buttery sauce is the perfect cajun seasoning for all your favorite seafood.

Sauce up your favorite seafood with this easy to make copycate recipe for boiling crab sauce hint. There is a hint of Old Bay Seasoning, cayenne pepper, fresh lemon, and garlic, all wrapped up with a spicy, medium heat.

Copycat Boiling Crab Sauce on shrimp and sausage

This great seafood sauce can be made ahead of time and then when your company arrives all you have to do is boil your seafood and veggies. Drain and toss in this spicy sauce and serve. Serve it with a side of crisp Mango Coleslaw perfect to balance the heat.

Boiling Crab Sauce Recipe

  • This sauce is perfect for all types of seafood, veggies, and sausage.
  • When you make your sauce, you can turn the heat up or down depending on your preference. If you like a really spicy sauce, add more cayenne pepper. 
  • The best part is that you can easily create a one-pot meal using this seafood boil recipe. Perfect for a family dinner or a big party. 

Ingredient Notes

This sauce is quick and easy to make before you start cooking your seafood.

Copycat Boiling Crab Sauce ingredients
  • Butter: This is a proper butter sauce, so use real butter, not margarine or a butter substitute. 
  • Lemon juice: Pick a large fresh lemon to juice, not the green bottled kind.
  • Garlic: Don’t use already minced garlic. Get fresh garlic cloves and mince them yourself.
  • Old Bay Seasoning: There are copycat brands out there, but it’s best to be brand-specific on this one. 
  • Hot sauce:  Use your favorite brand like Texas Pete, Franks, or Louisiana hot sauce. 
  • Cajun seasoning: My favorite is Tony Chachere’s Original Creole for this recipe.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make The Whole Shebang Recipe

In a medium saucepan, add two sticks of butter. Melt butter over medium-low heat.

  1. Add freshly minced garlic to the melted butter and simmer for 3 minutes. Be sure to stir the butter mixture continually. If it begins to boil, turn your heat down some. You want the mixture to simmer lightly.
    saute garlic and seasonings mixed in butter
    1. Next, add Cajon seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, sugar, onion powder, cayenne pepper, lemon juice, hot sauce, and water.
    2. Simmer the seafood boil sauce over low heat for 15 minutes, stirring every so often so it does not burn or stick to the bottom of your pan.
    bowl of shrimp and sausage, then boiling crab sauce being toss in the bowl
    1. Add 3 – 4 pounds of steamed or boiled seafood into a large bowl.
    2. Add the sauce and toss to coat everything well. If you prefer, you could also use a large food-grade bag to sauce the seafood in.

    Hint: Don’t use all the sauce to coat your seafood and vegetables. Pour some into small individual bowls as a dipping sauce.

    Variations and Add-In Ideas

    The beauty of this spicy, buttery sauce is that it goes well with so many kinds of seafood and vegetables. The Boiling Crab restaurant is the originator of this sauce. You pick your favorite seafood for them to add the boiling crab recipe sauce (whole shabang sauce) to at the restaurant. 

    Get creative and toss this sauce with your family’s favorite cooked seafood and veggies.

    Seafood Ideas To Toss With The Sauce

    • Blue crab
    • Dungeness crab
    • Snow Crab legs
    • King crab legs
    • Lobster
    • Shrimp
    • Crawfish
    • Oysters, Clams, and Mussels

    Vegetable Add-In Ideas

    Storage Tips

    If you would like to make this a boiling crab sauce a day or two before you need it that is just fine. Follow the recipe instructions. When finished cooking, cool to room temperature. Pour into a glass jar and seal with a tight fighting lid. Will keep in the fridge for 4 to 5 days.

    When you are ready to serve the sauce over your favorite seafood, heat the sauce in a saucepan over medium heat. Do not allow it to boil, it could burn to the bottom of the pan.

    Copycat Boiling Crab Sauce Recipe on shrimp and sausage

    Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

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    boiling crab sauce on shrimp and sausage
    5 from 6 ratings

    Boiling Crab Whole Shabang Recipe

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    If you like spicy shrimp and seafood boil, then you will definitely want to make this copycat Boiling Crab Whole Shabang Recipe. Hints of old bay seasoning, cayenne pepper, lemon, and garlic, all wrapped up with a spicy, medium heat are perfect for your seafood dinner.

    Note: Be sure to read through the recipe’s post for tips and details about this recipe.

    hand showing you to tap on the ingredient to add to your walmart and target list.

    Ingredients
     

    Instructions
     

    • In a medium saucepan, add two sticks of butter. Melt butter over medium-low heat
      2 sticks butter
    • Add freshly minced garlic to the melted butter and simmer for 3 minutes. Be sure to stir the butter mixture continually. If it begins to boil, turn your heat down some. You want the mixture to simmer lightly.
      8 garlic cloves
    • Next, add Cajon seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, sugar, onion powder, cayenne pepper, lemon juice, hot sauce, and water.
      1 tablespoons Tony Chachere's Original Creole seasoning, 1 tablespoons Old Bay Seasoning, 1 tablespoon Smoked paprika, 2 teaspoons lemon pepper seasoning, 1 tablespoon sugar, 1 1/2 teaspoon chili powder, 1/2 teaspoon Cayenne pepper, 3 tablespoons lemon juice, 2 teaspoons hot sauce, 1/4 cup water
    • Simmer the seafood boil sauce over low heat for 15 minutes, stirring every so often, so it does not burn or stick to the bottom of your pan.
    • Add 3 – 4 pounds of steamed or boiled seafood into a large bowl. Add the sauce and toss to coat everything well.

    Equipment

    Notes

    Note* This recipe will sauce 3 to 4 pounds of seafood.  Serving size is figured for 1/2 pound of coated seafood per person.
    ⭐ Hint: Don’t use all the sauce to coat your seafood and vegetables. Pour some in small individual bowls as a dipping sauce.
    Tips
    • Butter: This is a proper butter sauce, so use real butter, not margarine or a butter substitute. 
    • Lemon juice: Pick a large fresh lemon to juice, not the green bottled kind.
    • Garlic: Don’t use already minced garlic. Get fresh garlic cloves and mince them yourself.
    • Old Bay Seasoning: There are copycat brands out there, but it’s best to be brand-specific on this one. 
    • Hot sauce:  Use your favorite brand like Texas Pete, Franks, or Louisiana hot sauce. 
    • Cajun seasoning: My favorite is Tony Chachere’s Original Creole for this recipe.
     
    Serving: 11/2 pound of seafood, Calories: 28kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 47mg, Potassium: 106mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1392IU, Vitamin C: 5mg, Calcium: 25mg, Iron: 1mg
    Cuisine: American
    Author: Gina Dickson

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