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Seafood Boil Sauce

A rich, garlicky butter sauce infused with Old Bay, cayenne, and fresh lemon juice that coats shrimp, crab, lobster, or any seafood boil with irresistible flavor in minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Butter Base
  • 1 cup unsalted butter 2 sticks
  • 1 head garlic minced (about 10 to 12 cloves)
  • 1/4 cup olive oil
Seasonings
  • 3 tablespoons Old Bay seasoning
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
Finishing Touches
  • 2 lemons juiced (about 1/4 cup)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce Louisiana style preferred
  • Fresh parsley chopped for garnish

Method
 

  1. Combine Old Bay, paprika, cayenne, black pepper, onion powder, and salt in a small bowl; set aside.
  2. Place a large saucepan over medium-low heat. Add butter and olive oil and let the butter melt completely without browning, about 2 minutes.
  3. Stir in minced garlic and cook, stirring constantly, until fragrant and just turning golden, 60–90 seconds.
  4. Add the mixed dry seasonings and stir vigorously to bloom the spices for 30 seconds.
  5. Pour in lemon juice, Worcestershire sauce, and hot sauce. The mixture will bubble; stir and let it simmer gently for 2–3 minutes.
  6. Taste the sauce and adjust salt, cayenne, or lemon juice as desired.
  7. Reduce heat to low and simmer an additional 3–4 minutes, stirring occasionally, until the sauce is glossy and slightly thickened.
  8. Pour hot sauce over freshly cooked seafood boil, toss to coat evenly, garnish with chopped parsley, and serve immediately.

Notes

Reserve about 1/4 cup of the finished sauce for dipping bread. Leftovers keep in an airtight container in the refrigerator for up to 5 days or frozen in ice-cube trays for 3 months; reheat gently over low heat and whisk if separation occurs.