Seafood Boil Sauce - Recipe Card
As a crab boil fan, you know that the sauce is what makes the meal stand out. This recipe for seafood boil sauce isn't just about taste; it's about making every bite of your favorite seafood
Ingredients
- 2 cups salted butter: The base of this rich and creamy sauce. Unsalted butter works too—just adjust the salt to taste.
- 1 onion finely diced: Adds a sweet and savory depth to the sauce.
- 8 garlic cloves minced: The star ingredient for bold, aromatic flavor.
- ¼ cup Cajun seasoning: Provides the signature spicy kick. Adjust based on your heat tolerance.
- 2 tablespoons Old Bay seasoning: Enhances the flavor with its unique blend of spices.
- 1 tablespoon onion powder: Adds a subtle layer of sweetness.
- 1 ½ tablespoons brown sugar: Balances the spiciness and adds a touch of caramelized flavor.
- 1 tablespoon red pepper flakes optional: For an extra kick of heat.
- 1 cup chicken stock: Loosens the sauce and adds a savory base.
- 2 tablespoons fresh lemon juice: Brightens the sauce with a hint of citrus.
- 2 tablespoons parsley finely chopped: For garnish and added freshness.
Instructions
- Melt the butter in a large skillet over medium heat. When the butter is completely melted, add the diced onions and cook for 5 minutes, until the onions are clear and smell good.
- Stir in the minced garlic and cook for an additional 2-3 minutes, being careful not to burn the garlic. The aroma will begin to fill your kitchen.
- Add the Cajun seasoning, Old Bay seasoning, onion powder, brown sugar, and red pepper flakes (if using). Stir well to combine, letting the spices toast slightly in the butter for maximum flavor.
- Pour in the chicken stock and stir to mix thoroughly. Allow the sauce to come to a gentle boil, then reduce the heat to low and simmer for 6-8 minutes until it thickens slightly.
- Remove from heat and stir in the lemon juice and chopped parsley. Taste the sauce and adjust seasoning as needed. For a thinner sauce, add more chicken stock.
- Serve immediately by pouring over freshly cooked seafood or as a dipping sauce alongside crab legs, shrimp, or lobster.
Video
Notes
- Adjust the Spice Level to Your Taste
Tailor the spice to your preference by adjusting ingredients like cayenne pepper or hot sauce. Start with a little, taste-test, and gradually increase if you want more heat. - Use Fresh Garlic and Herbs
Fresh garlic and herbs like thyme or parsley add richness and a natural aroma to your sauce. Sauté the garlic first to unlock its flavor and stir in herbs for a fragrant finish. - Lemon Zest for Freshness
Adding lemon zest to your sauce enhances its citrusy freshness, brightening up the flavors. A little goes a long way in cutting through the richness of the butter or oil base. - Balance Sweetness with Sugar or Honey
A hint of sweetness can balance the spiciness in your sauce. You can use brown sugar or honey to bring a gentle sweetness that complements the bold flavors. - Don’t Skip the Butter
Butter is essential for creating a creamy, smooth sauce that coats the seafood perfectly. If you want a lighter version, you can replace part of the butter with olive oil, but keep some for richness.
Storage and Freezing Seafood Boil Sauce
- Storing Leftovers
Let the sauce cool down all the way before putting it in a jar that won’t let air in. It can be kept in the fridge for 4 to 5 days. Make sure to cover it tightly to preserve its flavor and prevent any contamination. - Freezing for Future Use
If you want to save the sauce for later, freeze it! Pour the cooled sauce into a freezer-safe bag or container, leaving a little space for expansion. It can last up to 3 months in the freezer. - Thawing and Reheating
When you’re ready to use your frozen sauce, simply thaw it in the refrigerator overnight or defrost it in the microwave. Reheat gently over low heat to prevent separation or burning. Stir occasionally to bring back its creamy texture. - Reusing for Other Dishes
This seafood boil sauce isn’t just for seafood! Use leftovers for pasta, grilled chicken, or even vegetables. It adds rich, spicy flavor to anything you pair it with. Just be sure to reheat it properly to avoid any texture changes. - Avoid Freezing if There’s Dairy
If you added dairy, such as cream, to your sauce, freezing may cause it to separate or become grainy upon reheating. Consider freezing without the dairy and adding it fresh after thawing for a smoother result.
Nutrition Information
Calories: 182 kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Sodium: 580mg | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
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