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–+ servings
boiling crab sauce on shrimp and sausage

Boiling Crab Sauce Recipe

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This Boiling Crab Recipe is a rich, buttery garlic sauce packed with Creole spices that brings bold flavor to shrimp, crab, or crawfish.
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 28
Author Gina Dickson

Equipment

Ingredients

  • 8 garlic cloves fresh large size, peeled and minced
  • 2 sticks butter
  • 1 tablespoons Tony Chachere's Original Creole seasoning or your favorite brand
  • 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 *optional If you like it spicy add 1 - 4 teaspoons
  • 3 tablespoons lemon juice fresh squeezed
  • 2 teaspoons hot sauce
  • 1/4 cup water

Instructions

  • In a medium saucepan, add two sticks of butter. Melt butter over medium-low heat
    2 sticks butter
    A black cast iron skillet on a white surface holds a melting pat of butter, surrounded by bubbling liquid reminiscent of a savory boiling crab sauce recipe.
  • 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.
    A bowl filled with cooked shrimp and sliced sausage is coated in a spicy, seasoned sauce reminiscent of a boiling crab sauce recipe. A metal spoon rests in the bowl, partially submerged in the flavorful mix. The dish is rich in color, showcasing a glossy texture.

Video

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.
 

Nutrition

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
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