A crab boil is the ultimate summer feast There’s nothing quite like gathering family and friends around a newspaper covered table and dumping out a piping hot batch of seafood, sausage, corn and potatoes fresh from the boil But what really takes this feast next level is dunking all that goodness into an insanely flavorful, buttery sauce. A good sauce is truly the crowning glory of any crab boil.
I’ve made my fair share of seafood boils over the years, and I’ve experimented with all kinds of sauce recipes trying to find that perfect balance of richness, spice, and down home flavor. After much trial and error, I’m excited to share my go-to recipe for crab boil sauce that will totally transform your next seafood feast. This sauce is stupid easy to whip up, but tastes like you labored over it for hours. Let’s get into how to make this next level crab boil sauce!
Anatomy of a Great Crab Boil Sauce
Before we dive into the recipe, let’s break down what makes a really exceptional crab boil sauce:
Rich and Buttery
A sauce for seafood needs a good backbone of richness, and butter is key for that. My recipe calls for a full cup of butter which creates such a luxuriously creamy sauce as it melts down. I like using unsalted butter to control the saltiness. Whipping in cold cubes of butter at the end also gives the sauce a thicker, more emulsified texture.
Packed with Flavor
Sweet spicy, herby, garlicky – this sauce needs to have layers on layers of flavor to stand up to the seafood and seasoning in the boil. Crab boil seasoning blends are a must, as they provide that quintessential Cajun spice flavor. I also add smoked paprika cayenne, lemon juice and lots of garlic for tons of flavor dimension.
Easy to Make
Even though it’s packed with flavor, a good crab boil sauce should be quick and simple to whip up. My recipe comes together in just about 5 minutes on the stovetop. No complicated techniques needed!
Can Be Thinned Out
The consistency of the sauce is important. You want it thick enough to coat the seafood, but still thin enough to drizzle and really cover everything in the boil. I’ll often splash in a bit of the boiling liquid to thin it out if needed.
How to Make Crab Boil Sauce
Without further ado, here is my tried and true recipe for the ultimate crab boil sauce. Follow these simple steps:
Ingredients
- 1 cup (2 sticks) unsalted butter, divided
- 3 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 2 tbsp Cajun seafood boil seasoning
- 1 tbsp smoked paprika
- 1 tbsp hot sauce (I like Tabasco)
- 1 tsp cayenne pepper
- 1⁄4 cup chopped fresh parsley
Instructions
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In a medium saucepan, melt 6 tbsp (3⁄4 stick) of butter over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant.
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Add the lemon juice, Cajun seasoning, smoked paprika, hot sauce and cayenne. Whisk well to combine. Cook for 2 minutes to lightly toast the spices.
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Reduce heat to low and whisk in the remaining 1 1⁄4 sticks of cold, cubed butter a few pieces at a time until fully incorporated into the sauce.
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Remove pan from heat. Stir in the chopped parsley.
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Taste sauce and adjust seasoning if needed, adding more hot sauce for spice or lemon for acidity. If the sauce is too thick, splash in a bit of the boiling liquid to thin it out.
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Transfer sauce to a bowl and serve immediately over the hot seafood boil.
And that’s it – easy peasy! In just 10 minutes you can have this dynamite sauce ready to take your crab boil to new heights of flavor.
Here are a few pro tips for making this sauce like a pro:
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Use room temperature sticks of butter instead of cold if short on time. The cold cubes just help emulsify the sauce.
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Add extra spice with more cayenne or hot sauce if you like things fiery.
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Swap out the parsley for cilantro or green onions if you prefer.
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Pour the sauce into small ramikins for dipping if you want less mess.
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Leftover sauce keeps in the fridge for 1 week – reheat to use on shrimp, fish, chicken, vegetables and more.
Once you nail this sauce recipe, you can use it to elevate any seafood boil combo. Play around with switching up the seafood – shrimp, lobster, clams and mussels all pair amazingly. And feel free to experiment with adding your own flair to the sauce spices too. But this classic recipe is your foolproof base for buttery, bold boil sauce success.
Frequency of Entities:
butter: 20
lemon: 4
garlic: 4
Cajun seasoning: 3
smoked paprika: 2
hot sauce: 3
cayenne: 2
parsley: 2
Seafood Boil Sauce Recipe (How to Make Seafood boil dipping sauce), How to Make Seafood Boil
FAQ
What is crab boil sauce made of?
What is juicy crab sauce made of?
What is seafood butter sauce made of?
How do you make a crab boil sauce?
In a small saucepan, make a crab boil sauce by melting the butter over medium heat. Add the crab seasoning and chopped onion to the pan, and cook until the onion is soft and translucent. Add the minced garlic to the pan, and cook for another minute or until fragrant. Then, remove the pan from the heat and set it aside.
How to make a seafood boil sauce?
To start measure out and gather all the seafood boil sauce ingredients in one place. Next, chop up the onion and garlic and set aside. Then place the butter in a pot and let melt on medium high heat for 2 minutes. Add the chopped onion and garlic and cook for 2 minutes. Mix in the seasoning, reduce the heat, and simmer for 2 minutes.
How do you cook a crab boil in a crock pot?
Gather all of your ingredients in one place. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until it is translucent and soft. Add the chopped garlic and cook for another 30 seconds, until it is fragrant. Add the crab boil seasoning and mix well with the onion and garlic.
What is crab boil seasoning sauce?
Made with a blend of nine essential spices, this crab boil seasoning sauce is complex and versatile, and so delicious! This sauce pairs perfectly with crab boil recipes, but it is also amazing paired with shrimp, crab legs, or fish, and can be poured over any other cooked seafood to enhance its flavor.