A savory and buttery seafood boil sauce recipe used to drizzle over a seafood boil such as shrimp, crab, lobster, and clams. Our Cajun seafood boil sauce recipe comes together super fast and can be made from the seafood boil stock or we show you how to make it for any seafood recipe. It's a WHOLE LOTTA YUM!
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Sauce for Seafood Boil
At least in our home, summers are for seafood! We live on the West Coast and my husband spends his summers fishing or catching crab. And while we often eat Dungeness crab freshly cracked without any flavor, making a seafood boil is always a highlight of summer and a great way to feed friends and family.
To make a seafood boil, we first season the water that the mixed seafood such as crab, lobster, clams, shrimp, or crawfish gets cooked in. Once the seafood, potatoes, and corn get removed from the pot, it all gets drizzled with our seafood boil sauce recipe before serving.
Pour the Cajun seafood boil sauce recipe over the top of our seafood boil recipe or any type of boiled, baked, or grilled seafood. Plan to have lots of napkins or paper towels handy since things can get a tad messy!
If you're looking for a seafood dipping sauce, keep reading! We show you how to make either a sauce for seafood boil or a dipping sauce such as cajun garlic butter or garlic butter for seafood. Our garlic butter seafood sauce is also fantastic on Old Bay air fryer shrimp, air fryer lobster, or air fryer Cajun shrimp.
Cajun Seafood Boil Sauce Ingredients
- seafood stock (from the seafood boil) OR chicken stock
- unsalted butter, melted
- extra virgin olive oil
- onion, minced
- minced garlic cloves
- Old Bay
- Cajun seasoning
- lemon juice, freshly squeezed
- honey (optional)
** Please see the recipe card at the bottom of the post for the exact quantities **
The seafood boil sauce recipe is vegetarian, gluten-free, low carb, and gluten-free.
- Vegan- use vegan-approved margarine like Earth Balance and skip the honey
- Whole30/Paleo- use a compliant butter replacement and make sure none of the seasonings have sugar or gluten
How to Make Seafood Boil Sauce
If you're also making a seafood boil, using the seafood stock is recommended. However, if you're making seafood boil sauce to serve over seafood you baked, grilled, or air fried, use chicken stock instead.
Cook the butter and oil over medium-low heat in a medium-sized skillet or saucepan until melted.
Add the onions and turn the pan up to medium heat cooking them until they're soft, this will take about 4 minutes.
Add the minced garlic and cook for 1 minute.
Stir in the cajun seasoning, Old Bay, lemon juice, honey, and broth. Cook for a few minutes until the sauce starts to thicken.
Remove the sauce from the heat and pour it over the seafood boil ingredients or serve it on the side as a dipping sauce. Enjoy!
Seafood Boil Dipping Sauce Recipe Tips
- It's important to use unsalted butter since Old Bay and cajun seasoning are already salted.
- ½ the recipe or double or triple it depending on how many people you're serving at your seafood boil!
- To reheat any leftover sauce, simmer it in a small saucepan over medium-low heat until heated through.
Lemon and capers definitely give nods to spring and would make a fantastic special Sunday dinner or as a side dish for Easter. Other ideas to serve with lemon caper pasta would be ham, pork chops, chicken thighs, seafood like shrimp, clams or fish, roasted vegetables like asparagus or broccoli, or make a vegetarian dinner and serve the pasta with a salad on the side.
A little bit of lemon sauce goes a long way! But if it's still too lemony for your liking you can cut the lemon flavor down by adding more liquid whether it be melted butter, oil, or broth. You can also balance out the sour with sweet and add a touch of honey. Baking soda is a great way to neutralize the acidity of lemon.
The caper pasta sauce will keep in the fridge for up to a week.
More Seafood Recipes
- Seafood boil
- How to cook Dungeness crab
- Dungeness crab cakes
- Gluten free crab cakes
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