Boiling Crab Sauce Recipe
A rich, buttery garlic sauce infused with bold Creole spices, perfect for enhancing the flavors of shrimp, crab, or crawfish. This versatile sauce offers a balance of heat, zest, and smokiness, making it ideal for seafood boils or as a flavorful dip.
6 Servings
Ingredients
- 8 large garlic cloves peeled and finely minced
- 2 sticks unsalted butter
- 1 tablespoon Tony Chachere's Original Creole seasoning or preferred Creole blend
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons lemon pepper seasoning
- 1 tablespoon granulated sugar
- 1 ½ teaspoons chili powder
- ½ teaspoon cayenne pepper optional; adjust for desired spice level
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons hot sauce
- ¼ cup water
Instructions
Prepare the Base:
- In a medium-sized saucepan, melt the unsalted butter over medium-low heat until fully liquefied. Ensure the heat remains low to prevent burning.
Incorporate Garlic:
- Add the finely minced garlic to the melted butter. Stir consistently and allow the garlic to cook gently for approximately 3 minutes, ensuring it becomes fragrant without browning.
Blend Seasonings:
- Introduce the Creole seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, granulated sugar, chili powder, and cayenne pepper (if using) into the garlic butter mixture. Stir thoroughly to ensure even distribution of flavors.
Add Liquids:
- Pour in the freshly squeezed lemon juice, hot sauce, and water. Stir well to combine all ingredients, allowing the flavors to meld.
Simmer to Perfection:
- Maintain a gentle simmer over low heat for 15 minutes, stirring occasionally. This will allow the sauce to thicken slightly and the spices to fully infuse into the buttery base.
Serve:
- Once the sauce reaches the desired consistency, remove it from heat. Pour over steamed or boiled seafood, such as shrimp, crab, or crawfish, and toss to coat evenly. Alternatively, use as a dipping sauce or drizzle over vegetables.
Notes
To make this Boiling Crab Sauce gluten-free, ensure that the Creole seasoning, Old Bay Seasoning, and hot sauce used are certified gluten-free. Additionally, confirm that the cayenne pepper and other spices are processed in a gluten-free facility to avoid cross-contamination.