A savory and buttery seafood boil sauce used to drizzle over seafood boil or seafood like shrimp, crab legs, lobster tails, and clams. It's a Whole Lotta Yum!
You'll love this seafood butter sauce!
Summers are for seafood and outdoor cooking! 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 fresh 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.
You can pour the sauce over the top of our seafood boil recipe or any type of boiled, baked, or grilled seafood. This would also fantastic on our Old Bay air fryer shrimp, air fryer lobster, or air fryer Cajun shrimp.
Ingredients you'll need
- seafood stock (from the seafood boil) OR chicken stock what you use depends on if you have the seafood stock from the seafood boil pot or if you're using this as a dipping sauce for other types of seafood.
- unsalted butter, melted - we don't add salt here since both Cajun spices and Old Bay add salt
- extra virgin olive oil
- onion, minced so they blend seamlessly into the
- minced garlic cloves
- Old Bay Seasoning
- Cajun seasoning - or Creole seasoning which is slightly milder than Cajun
- lemon juice, freshly squeezed
- honey or brown sugar (optional) to add a touch of sweetness
** Please see the recipe card at the bottom of the post for the exact quantities **
Top Tip
If you're also making a seafood boil, using the seafood stock as the liquid in this recipe is recommended. However, if you're making seafood sauce to serve over other types of seafood recipes, you'll want to use chicken stock.
Variations
As written, the sauce 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
- Heat a medium size skillet or saucepan over medium low heat. Melt the butter and olive oil together.
- Turn the heat up to medium and saute the onions for 3-4 more minutes, or until soft. Add the garlic and cook it for 1 minute.
- Stir in the Cajun seasoning, Old Bay seasoning, lemon juice, honey (or other sweetener), and the broth. Cook for 3-4 minutes or until the sauce starts thickening.
- Remove from the heat and pour it over your seafood boil or use it as a Cajun seafood dipping sauce!
Recipe notes
- It's important to use unsalted butter since Old Bay and Cajun spices are already salted.
- ½ the recipe or double or triple it depending on how many people you're serving at your seafood boil!
- The leftovers will keep for up to 4 days in the fridge. To reheat any leftover sauce, simmer it in a small saucepan over medium-low heat until heated through.
- Want your dipping sauce even spicier? Add cayenne pepper or Lousiana hot sauce to taste.
Other ways to use seafood sauce
- On fresh shrimp, fresh crab, or cooked frozen seafood
- On grilled fish or steaks
- We love it as a dip for fried seafood like calamari or shrimp
- This makes a great stir-fry sauce for veggies or as a simple pasta sauce
More Seafood Recipes
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Seafood Boil Sauce Recipe
A savory and buttery seafood boil sauce recipe used to drizzle over a seafood boil such as shrimp, crab, lobster, and clams.
Ingredients
- 1 cup seafood stock (from the seafood boil) OR chicken stock
- 2 sticks unsalted butter, melted
- ½ cup extra virgin olive oil
- 1 large onion, minced
- 2 tablespoon minced garlic cloves
- 2 tablespoon Old Bay seasoning
- 2 tablespoon Cajun seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon honey (optional)
- Cayenne pepper (optional)- to increase the spice
Instructions
- 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 spices, Old Bay seasoning, 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 for fresh seafood. Enjoy!
Notes
- 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. Leftovers will keep for 4 days.
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