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Seafood boil sauce
Lucy

Seafood Boil Sauce: Easy and Flavorful for Every Feast

This seafood boil sauce is rich, buttery, and packed with Cajun and Creole-inspired flavors. Perfect for drizzling over crab legs, shrimp, lobster, or clams, it ties your seafood feast together with bold spices, a tangy kick, and velvety texture. Ready in under 15 minutes, it’s versatile and easy to customize for every palate.
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Prep Time 15 minutes
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter: The base for a creamy and indulgent sauce.
  • 6 cloves garlic minced: For a savory and aromatic flavor.
  • 2 tbsp paprika: Adds smoky depth and vibrant color.
  • 2 tbsp Cajun seasoning: Brings authentic Louisiana flavor.
  • 1 tbsp Old Bay seasoning: A seafood classic for balanced spiciness.
  • 1 tsp cayenne pepper optional: For a spicy kick.
  • 2 tbsp fresh lemon juice: Balances the richness with tangy brightness.
  • ½ cup chicken or seafood broth: Adjusts consistency while adding flavor.
  • 1 tbsp brown sugar optional: Adds a subtle sweetness to balance the heat.

Method
 

Step 1: Melt the Butter
  1. In a medium saucepan, melt the butter over low heat, taking care not to let it brown.
Step 2: Sauté the Garlic
  1. Add the minced garlic to the butter and cook until fragrant, about 1-2 minutes. Stir constantly to prevent burning.
Step 3: Incorporate the Spices
  1. Stir in the paprika, Cajun seasoning, Old Bay seasoning, and cayenne pepper. Let the spices cook for about 1 minute to release their aromas.
Step 4: Add Liquid Ingredients
  1. Pour in the chicken or seafood broth and lemon juice, whisking to combine. Simmer on low heat for 2-3 minutes.
Step 5: Adjust Seasoning
  1. Taste the sauce and adjust as needed—add more lemon juice for tanginess, brown sugar for sweetness, or cayenne for extra heat.
Step 6: Serve Warm
  1. Remove the sauce from heat and serve immediately as a drizzle over your seafood boil or in small bowls for dipping.

Notes

  • Consistency: For a thicker sauce, simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
  • Adjust Spices: Start with smaller amounts of seasoning and taste as you go.
  • Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.