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Bowl of spicy garlic butter seafood boil sauce with crab legs, corn, potatoes, lemon, and garlic.

Juicy Crab Sauce Copycat Recipe

This Juicy Crab sauce copycat recipe is a rich, buttery garlic seafood boil sauce made with Cajun seasoning, Old Bay, fresh garlic, lemon juice, and a little heat. It’s perfect for crab legs, shrimp, lobster tails, corn, potatoes, and your favorite seafood boil.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course sauce
Cuisine American, Cajun
Servings 8 servings
Calories 220 kcal

Equipment

  • Small saucepan (or small pot)
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Garlic press (optional)
  • Sharp knife
  • Cutting Board
  • Silicone spatula or wooden spoon
  • Airtight container (for storage)

Ingredients
  

  • 1 cup unsalted butter (2 sticks)
  • 1 tbsp olive oil
  • 12 cloves fresh garlic, minced
  • 1 tbsp Cajun seasoning
  • 2 tsp Old Bay seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp lemon pepper seasoning
  • 1 tsp cayenne pepper (adjust to taste)
  • ½ tsp black pepper
  • ½ tsp celery salt
  • ½ tsp crushed red pepper flakes
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp hot sauce (optional)

Instructions
 

  • 1. Melt the butter: In a small saucepan over medium heat, melt the butter with the olive oil.
  • 2. Cook the garlic: Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant. Do not let the garlic brown.
  • 3. Add the seasonings: Whisk in the Cajun seasoning, Old Bay seasoning, garlic powder, onion powder, lemon pepper, cayenne pepper, black pepper, celery salt, crushed red pepper flakes, and brown sugar. Cook for 1 minute.
  • 4. Finish the sauce: Stir in the Worcestershire sauce, fresh lemon juice, and hot sauce (if using). Simmer for 3–5 minutes, stirring occasionally, until the sauce is smooth and well combined.
  • 5. Serve: Pour the sauce over cooked crab legs, shrimp, lobster tails, crawfish, or your favorite seafood boil ingredients. Toss to coat and serve immediately with corn, red potatoes, and sausage.
  • 6. Store leftovers: Let the sauce cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days. Reheat gently over low heat before serving.

Notes

Notes

  • For a milder sauce, reduce the cayenne pepper and crushed red pepper flakes.
  • For extra heat, add more hot sauce or an additional pinch of cayenne.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat gently over low heat, stirring until the butter is fully melted and combined.
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