Description
This Garlicky Seafood Boil Sauce with Butter is a rich, flavorful blend of melted butter, garlic, and Cajun spices, perfect for drizzling over shrimp, crab, lobster, corn, and potatoes in your seafood boil. With a slight kick from paprika and optional red pepper flakes, plus the brightness of lemon juice and fresh parsley, this sauce elevates any seafood feast to delicious new heights.
Ingredients
Scale
Butter Sauce Base
- 1 cup unsalted butter (2 sticks)
- 1 tablespoon olive oil
- 1 head garlic (about 10–12 cloves, minced)
- 1 small onion (finely chopped)
Seasonings
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Flavor Additions
- Juice of 1 lemon
- 1 tablespoon hot sauce (optional)
- 1/4 cup seafood or chicken broth (optional, for a thinner sauce)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat butter and oil: In a medium saucepan over medium heat, melt the butter and olive oil together until fully combined and bubbling gently.
- Sauté garlic and onion: Add the minced garlic and finely chopped onion to the pan, cooking for 2-3 minutes until fragrant and the onions are slightly softened but not browned.
- Add spices: Stir in Old Bay seasoning, Cajun seasoning, paprika, lemon pepper, and crushed red pepper flakes if using. Cook for another 1-2 minutes to toast the spices and release their flavors.
- Add lemon juice and hot sauce: Pour in the fresh lemon juice and hot sauce (if using), stirring to incorporate fully.
- Season and adjust consistency: Taste and season with salt and black pepper as desired. If you prefer a thinner sauce, add the seafood or chicken broth and simmer for 2-3 minutes to blend the flavors and reduce slightly.
- Finish with parsley and serve: Remove the sauce from heat, stir in the chopped fresh parsley, and serve warm over your seafood boil ingredients such as shrimp, crab, lobster, potatoes, and corn.
Notes
- Adjust the spice level by varying the amount of Cajun seasoning and crushed red pepper flakes.
- This sauce doubles as a flavorful dip for crab legs or a drizzle over grilled seafood.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving to preserve the sauce’s richness.
