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boiling crab sauce on shrimp and sausage

Boiling Crab Sauce Recipe; The Whole Sha-Bang Copycat

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 a hint of old bay seasoning, cayenne pepper, lemon, and garlic, all wrapped up with a spicy, medium heat.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Seasoning and Sauces
Cuisine American
Servings 6
Calories 28 kcal



  • 8 garlic cloves fresh large size, peeled and minced
  • 2 sticks butter
  • 1 tablespoons Cajun seasoning I like to use Tony Chachere's Original Creole seasoning
  • 1 tablespoons Old Bay
  • 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 pepper sauce
  • 1/4 cup water


  • In a medium saucepan, add two sticks of butter. Melt butter over medium-low heat
  • 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.
  • Next, add Cajon seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, sugar, onion powder, cayenne pepper, lemon juice, hot sauce, and 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.


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.
  • 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 seafoodCalories: 28kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 47mgPotassium: 106mgFiber: 1gSugar: 3gVitamin A: 1392IUVitamin C: 5mgCalcium: 25mgIron: 1mg
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