Description
A rich and flavorful garlicky seafood boil sauce made with butter, olive oil, aromatic garlic and onions, and a blend of Cajun spices. Perfect as a dipping sauce or poured directly over shrimp, crab, lobster, or crawfish for a spicy, savory kick.
Ingredients
Scale
Butter Sauce Base
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons olive oil
Flavorings
- 1 head garlic, minced or finely chopped (about 10–12 cloves)
- 1 small onion, grated or finely minced
Spices & Seasonings
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon lemon pepper
- ½ teaspoon chili flakes (optional)
- 1 tablespoon brown sugar
Finishing Touches
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Melt Butter and Olive Oil: In a medium saucepan, melt the butter and olive oil over medium heat, creating a rich base for the sauce.
- Sauté Garlic: Add the minced garlic to the melted butter mixture and cook for 2–3 minutes, stirring constantly until fragrant but not browned to avoid bitterness.
- Add Onion: Stir in the grated onion and sauté for another 2–3 minutes until softened and translucent, enhancing the sauce’s depth of flavor.
- Add Spices: Mix in Old Bay, Cajun seasoning, smoked paprika, lemon pepper, chili flakes (if using), and brown sugar. Cook for 1–2 minutes to let the spices release their aromas and fully meld with the butter base.
- Add Acid and Heat: Pour in the lemon juice and hot sauce (if using), then simmer the sauce for 2 more minutes until it slightly thickens and flavors blend seamlessly.
- Finish with Parsley: Remove the sauce from heat and stir in freshly chopped parsley for a burst of color and freshness.
- Serve: Use the warm sauce as a dipping accompaniment or pour it directly over freshly boiled seafood for a delectable meal.
Notes
- This sauce complements shrimp, crab legs, lobster tails, crawfish, or clams beautifully.
- Double the recipe for larger seafood boils or gatherings.
- For a smoother sauce, strain out the garlic and onion bits; alternatively, leave them in for a bolder texture and flavor.
- Adjust chili flakes and hot sauce to control spice level according to preference.
