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.
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)
- 12 cloves fresh garlic, minced
- 2 tsp Cajun seasoning
- 1 tsp Old Bay seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp lemon pepper seasoning
- 1 tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
- 1½ tbsp brown sugar
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
Instructions
- Melt the butter: In a small saucepan over medium heat, melt the butter with the olive oil.
- Cook the garlic: Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant. Do not let the garlic brown.
- Add the seasonings: Whisk in the Cajun seasoning, Old Bay seasoning, garlic powder, onion powder, lemon pepper, cayenne pepper, black pepper, crushed red pepper flakes, and brown sugar. Cook for 1 minute, stirring frequently.
- Finish the sauce: Stir in the Worcestershire sauce, fresh lemon juice, and hot sauce, if using. Simmer for 3–5 minutes, stirring occasionally. Taste before adding any additional seasoning. If you'd like a stronger Cajun or Old Bay flavor, add a small amount at a time until it reaches your preferred flavor.
- 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.
- 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
- Cajun seasoning, Old Bay, lemon pepper, and Worcestershire sauce can all contain salt. Sodium levels vary by brand, so taste the finished sauce before adding additional seasoning.
- Always use unsalted butter for this recipe.
- If your Cajun seasoning is particularly salty, start with 1 teaspoon and add more to taste.
- Remember that seasoned seafood and sausage can add additional salt when tossed with the sauce.
- 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.