This Juicy Crab Juicy Special Sauce Recipe is the perfect companion for a seafood dinner.
There’s nothing better to eat by the beach than a good old fashioned seafood boil. It’s the perfect meal for sharing—all you need is a good dipping sauce!
Fresh lobster and crab meat deserve more than just melted butter! Treat friends and family to this unique Juicy Special Sauce next time you serve up the catch of the day!
Tips In Making The Best Juicy Crab Juicy Special Sauce
- Adjust the ingredients depending on your tolerance for spice. For children you may need to reduce the amount of hot sauce and cayenne pepper.
- Create a thicker sauce by adding flour. Just whisk together 1/2 cup of flour with 1/2 cup of water and combine this mixture with your sauce.
- Swap out chicken bouillon for chicken broth if you have it. Chicken broth provides a more natural flavor, especially if you make it from scratch!
- Reduce the amount of saturated fat in this recipe by substituting some of the butter for olive oil. Don’t cut out the butter completely though, because it helps the sauce stick to the seafood. Add fresh ginger, bay leaves and lemon slices for a classic louisana version.
How To Make Juicy Crab Juicy Special Sauce
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Blend Dry Spices
Add all the dry spices to a medium bowl. Whisk thoroughly until well blended.
- Melt Butter
Add 4 sticks of butter to a saucepan. Melt the butter over low heat.
- Add Onion and Garlic
Once butter is liquid, add garlic and diced onion. Cook for 2 minutes, or until onions start to brown and garlic is fragrant.
- Add Dry Spices
Whisk the dry spices into the butter mixture. Let the mixture simmer for 1 minute.
- Stir in Wet Ingredients
Add the Worcestershire sauce, Tabasco sauce, hot sauce and lemon juice. Bring the mixture to a boil to combine all the ingredients.
Let the sauce cool, then serve with fresh seafood!
What To Serve With Juicy Crab Juicy Special Sauce
Seafood like shrimp, crab, lobster and clams are typical fare for a seafood boil. If you’re in the South, you’re likely to have crawfish too!
Boiled seafood is more flavorful than steamed because the tender meat soaks up all the Cajun seasoning in the water. The subtle sweetness of seafood pairs wonderfully with this punchy sour and spicy sauce!
Corns is a typical ingredient in Southern seafood boils. The sweetness of corn makes it an excellent pairing for the mildly sweet seafood.
Transform plain corn with a drizzle of this Juicy Crab seafood boil sauce. The acidity from the hot sauces make every bite taste fresh and lively.
Boiled potatoes are the perfect starchy compliment to a juicy seafood boil such as a shrimp boil. They help soak up the buttery Juicy Crab Juicy Special Sauce and all those delicious seafood flavors.
If you’re adding potatoes right to the water, use a variety that holds their shape. Red potatoes are my go to!
Mashed potatoes tend to soak up flavor better than boiled potatoes. Try garlic butter mashed potatoes with a generous drizzle of this sauce on top!
Boiled Andouille sausage (also known as Cajun sausage) is usually served right alongside boiled seafood. Its smokiness adds depth and complexity to an otherwise simple dish.
Andouille sausage is seasoned with cayenne, paprika and garlic, so the flavors perfectly compliment the Juicy Crab Juicy Special Sauce.
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Storage And Reheating Instructions
Since this recipe uses fresh onion and garlic, it can only be stored in the fridge for 1-2 days. Use an airtight container to keep bacteria out and prevent spillage.
To reheat this sauce, transfer it from the airtight container to a saucepan. Bring the sauce to a boil for 2-4 minutes, then serve.
Usually I don’t count sauces when I look at the nutritional value of a dish. However, this seafood sauce contains many spices that are actually beneficial for your health.
For example, garlic and ginger both have anti-inflammatory properties. Cayenne pepper contains capsaicin, which relieves pain by reducing pain signals to the brain.
Of course, the kicker is that the majority of this juicy sauce is made from butter. Butter contains saturated fat, which raises cholesterol and increases the risk of heart disease.
The best way to lower the cholesterol in this recipe is by substituting some butter with a healthier fat. Olive oil is my favorite option, or you can use margarine, which is made from vegetable oils. Kirsten Mae Magbanua, RND
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