Seafood Boil Sauce Recipe

I perfected a Spicy Cajun Seafood Boil Sauce that pours over shrimp, crab and corn, doubles as a dipping sauce or a mayo-mixed sandwich spread, and is endlessly adjustable for BBQs or quick weeknight meals.

I wasn’t expecting a sauce to steal the show but this Seafood Sauce Recipe does just that. I spoon it over cooked shrimp or crab and it wakes everything up, smoky hits and bright acidity make dinner feel less like routine and more like a small celebration.

A lot of the magic comes from minced garlic and a good hit of Old Bay seasoning, they give that familiar seaside vibe that makes people talk with their mouths full. It’s messy, it’s bold and once you try it you’ll start dreaming up new ways to use it for every cookout.

Ingredients

• Unsalted butter: Rich in fat and calories, gives silky mouthfeel and carry flavors well.
• Old Bay seasoning: Salty, herby spice mix adds savory seafood flavor and aromatic warmth.
• Fresh lemon juice: Bright acidic punch cuts richness, adds fresh sour note and citrus zip.
• Garlic: Pungent, savory, tiny amount of protein and vitamins, gives bold depth when cooked.
• Smoked paprika: Adds smoky mild sweetness and color, low calories mostly used for aroma.
• Brown sugar or honey: Sweet counterpoint balancing lemon and salt, adds gloss and caramel.
• Parsley: Fresh herb, small vitamin boost, bright green freshness and visual pop.

Ingredient Quantities

• 1 cup unsalted butter (2 sticks) melted
• 2 tablespoons Old Bay seasoning or other seafood seasoning
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon brown sugar or honey
• 1 teaspoon hot sauce (Tabasco or your favorite), optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

How to Make this

1. In a small saucepan, gently melt 1 cup unsalted butter over low heat until fully liquid, don’t let it brown.

2. Add 4 cloves garlic, minced, to the melted butter and cook about 30 to 45 seconds until fragrant, stirring so it does not burn.

3. Whisk in 2 tablespoons Old Bay seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper if you want heat, then add 1 teaspoon brown sugar or honey and 1 teaspoon Worcestershire sauce.

4. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon hot sauce if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste as you go.

5. Bring the sauce to a very gentle simmer for 1 to 2 minutes so the spices bloom and the sugar dissolves, do not boil or the butter may separate.

6. Remove from heat and fold in 2 tablespoons chopped fresh parsley, give it one last taste and tweak with more lemon, salt or hot sauce if needed.

7. Serve warm poured over cooked shrimp, crab, corn and sausage, or ladle into a bowl as a dipping sauce for prawns, lobster or langoustines.

8. To make a creamy spread, mix about 1 part sauce with 1 part mayonnaise and adjust to taste, works great on sandwiches with seafood or chicken.

9. Store leftovers in an airtight container in the fridge up to 5 days, reheat gently over low heat or in short microwave bursts while whisking, add a squeeze of fresh lemon and a handful of parsley after reheating to refresh the flavor.

Equipment Needed

1. small saucepan (1 to 2 qt) for melting the butter and gently simmering the sauce
2. whisk, to blend the spices and keep the butter smooth
3. silicone spatula or wooden spoon, for stirring without scratching the pan
4. measuring cups and spoons, youll need them for butter, lemon and seasonings
5. sharp chefs knife, for mincing garlic and chopping parsley
6. cutting board, handy and safe for prep
7. citrus reamer or handheld juicer, for fresh lemon juice
8. ladle or small serving spoon plus an airtight container for storing leftovers

FAQ

Seafood Boil Sauce Recipe Substitutions and Variations

• Unsalted butter (1 cup): olive oil (use same amount, lighter and higher smoke point), ghee (same amount, richer flavor), vegan margarine or plant butter (1:1 for dairy free)
• Old Bay seasoning (2 tbsp): Cajun or Creole seasoning (same amount, more heat), 1 tbsp smoked paprika + 1 tbsp celery salt + pinch cayenne, or a premade seafood seasoning blend
• Worcestershire sauce (1 tbsp): soy sauce or tamari (1 tbsp for umami), fish sauce (use 1/2 tbsp then taste, it’s stronger), or 1 tbsp balsamic vinegar + pinch brown sugar
• Fresh lemon juice (2 tbsp): lime juice (same amount), white wine or apple cider vinegar (use half the amount then taste), bottled lemon juice (equal amount) if you gotta

Pro Tips

1) Dont let the butter get too hot or it will separate, melt it slowly and keep it barely warm. If you need the sauce to hold for a while use clarified butter or add a teaspoon of warm water while whisking to help it stay smooth.

2) Garlic burns fast so add it just long enough to smell it, or swap in roasted garlic if you want something mellower. Same with the spices, bloom them briefly in the warm butter for more flavor but dont let them scorch.

3) Taste as you go, always. Lemon, salt and heat all change things fast so add small amounts, then bump them up at the end if needed, a little more lemon after reheating brightens it right back up.

4) Freeze leftovers in an ice cube tray for single servings, then pop cubes into warm dishes later, or store in the fridge up to 5 days and reheat really gently over low heat or a double boiler so it doesnt break.

5) Want a sandwich spread or dip? Mix the sauce with mayo a little at a time until you get the texture you like, start with equal parts and adjust, and always add fresh parsley and a squeeze of lemon at the very end so the flavors feel bright.