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+ servings
boiling crab sauce on shrimp and sausage

Boiling Crab Sauce Recipe; The Whole Sha-Bang Copycat

Gina Dickson
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
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

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  • 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.

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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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