You may be thinking that this is a traditional seafood boil or crab boil recipe, but Boiling Crab Sauce is actually a little different from that. A signature sauce at the Boiling Crab Restaurants, it’s intended for shrimp, as well as other seafood.
While it’s often referred to by its name on the menu — Whole Sha-Bang! Sauce — it’s also simply called Boiling Crab Sauce. But whichever name you use for it, you’ll definitely be calling it delicious!
What is in Boiling Crab Sauce?
This recipe for boiling crab sauce is very similar to Bloves sauce and other seafood joints’ popular butter-based, hot sauce-laced sauces. It is basically a garlic butter sauce that has the added spiciness of Old Bay Seasoning and Cajun seasoning as well as bright citrus from lemon and zest, smokiness from smoked paprika, and the richness of butter.
The Boiling Crab Recipe is most frequently served with shrimp and crawfish, it can be used on any number of savory seafood dishes. Honestly, it also tastes great with steak, chicken, pork, and even veggies. Some folks like it as a finishing sauce or a dipping sauce and others use it as a marinade or for a cooking method similar to poaching.
What Sets This Boiling Crab Sauce Recipe Apart
There are so many reasons to love this delicious sauce, but here are just a few.
- So quick and easy. This sauce uses easy-to-find ingredients and comes together way more quickly than other seafood sauces.
- Use it on so many dishes. With classic flavors that pair so well with nearly any type of seafood, this is a versatile recipe that you can use again and again.
- It’s a close copycat. If you’re already a fan of the Boiling Crab’s Whole Sha-bang! sauce, you’re going to love this version.
Ingredients for Crab Sauce Recipe
This list is a little lengthy but you may have most of the ingredients already. Then it only takes a matter of minutes to whip up the sauce!
- Unsalted Butter – Butter gives the sauce its rich creaminess and helps the sauce to adhere to the seafood.
- Minced Garlic – I don’t often recommend using jarred, minced garlic, but for this recipe it adds just a touch of sweetness that works well with the other ingredients. Plus, it’s a huge timesaver!
- Old Bay Seafood Seasoning – This blend of herbs and spices always complements seafood well and in this recipe it helps to impart some complexity.
- Smoked Paprika – I love the smokiness that smoked paprika brings to this sauce. You can adjust it to taste for more or less smoky flavor.
- Cajun Seasoning – Cajun seasoning adds a kick of spice and even more complexity.
- Sugar – Sugar balances out the heat of the sauce with a little bit of sweet flavor.
- Cayenne Pepper – Cayenne pepper gives the sauce even more spiciness.
- Hot Sauce – Whether you prefer the vinegary kick of Texas Pete or the Louisiana-style heat of Crystal, hot sauce adds another layer of spicy flavor.
- Ground Black Pepper – Ground black pepper adds subtle heat to the sauce.
- Fresh Lemons (Juiced and Zested) – Lemon juice and zest add bright and citrusy flavor to the sauce which balances out the richness of the butter.
- Vegetable Oil – Use the oil to saute both the sausage and the shrimp.
- Smoked Sausage – You can use any type of smoked sausage that you like. Either Polish-inspired Kielbasa or the spicy Cajun Andouille work well.
- Large Shrimp – Be sure to sauté the shrimp in the same pan as the sausage was sauteed in. As they cook, the shrimp will absorb the flavors left behind by the sausage.
- Fresh Lemon Wedges – Giving everyone lemon wedges will let them adjust the brightness of the dish when you serve it.
- Cooked Corn on the Cob – Corn on the cob is a classic accompaniment to this dish and adds a bit of sweet flavor and crunchy texture.
What To Serve With Boiling Crab Sauce
While we love this sauce with the shrimp and sausage, there are plenty of other ways to use it, too. It makes for the perfect dipping sauce for snow crab legs (or king crab legs), lobster, mussels, clams, old bay steamed shrimp or as a dipping sauce option for shrimp cocktail.
You can also use it to dress up all sorts of other seafood dishes. Drizzle it over top of baked tilapia, salmon, halibut, or your favorite fish. It can also be used to give a fun flair to eggs Benedict, roasted vegetables, or meats — or you can simply soak it up with some homemade bread.
How to Make Seafood Sauce
This sauce is a cinch to make, with just a couple of steps!
- Simmer ingredients. Add all of the sauce ingredients to a small pot and stir to combine. Simmer the sauce briefly before allowing it to rest.
- Serve warm as a dipping sauce or coat any seafood with it. We recommend tossing it with shrimp and sausage.
For Shrimp and Sausage:
- Brown sausage. Slice the sausage into evenly sized pieces and add to a large skillet drizzled with vegetable oil. Once the sausage is browned on all sides, transfer it to a large mixing bowl.
- Cook shrimp. Place the shrimp into the same skillet and heat until cooked through — the shrimp should be pink and curled up.
- Coat with sauce. Add the shrimp to the same bowl as the sausage and coat with the sauce.
- Serve with lemon and corn cobs. Transfer the sauced shrimp and sausage to a serving plate and serve immediately with lemon wedges and corn on the cob.
Variations Whole Sha-Bang Sauce
We love the classic seafood-friendly seasonings in this sauce but you can adjust it in tons of different ways.
- Margarine – Using margarine instead of butter will help slow down the sauce’s ability to solidify.
- Spiciness – For more heat, increase the cayenne, use more hot sauce, or add in crushed red pepper flakes or chili powder.
- Smokiness – To increase the smoky flavor, add more smoked paprika or liquid smoke.
- Wine – Add another layer of flavor by incorporating a dry white wine into the sauce — pinot grigio and sauvignon blanc would be two good choices. To add sweet and citrusy flavor experiment with a fortified white wine like Lillet Blanc.
- Fresh Herbs – Incorporate other herbs like thyme, oregano, parsley, or rosemary.
- Citrus – For more lemony flavor and a bit of gentle heat, try using lemon pepper seasoning. Or, replace the lemon juice and zest with orange or lime.
- Seasonings – Create your own seasoning blend or add in seasonings like garlic powder and onion powder.
Storage and Freezing
You can store both the sauce and the shrimp and sausage in either the fridge or the freezer.
If you want to make the sauce ahead of time, just store in the fridge until ready to combine with shrimp and sausage or any seafood dish you choose.
How to Store Boiling Crab Sauce
Refrigerate the sauce in an airtight container for 3-4 days. The shrimp and sausage can be stored for the same amount of time either with the sauce or separately.
Can I Freeze Boiling Crab Sauce?
Freeze the sauce and/or the cooked shrimp and sausage for up to 3 months. It may be easier to reheat if they are stored separately.
Common Questions About Boiling Crab Sauce
In seafood boils, and other similar sauces, orange is used to brighten up the sauce. Other citrus can be used, too — lemon and lime will both do the same job.
Veggie-based sides like corn on the cob, cole slaw, and grilled vegetables work well with a seafood boil. You can also serve bread, hush puppies, red beans and rice, mashed potatoes, roasted red potatoes, or potato salad.
Boiling crab sauce is full of layered flavors from spicy and citrusy to tangy and garlicky.
More Savory Sauces that Complement Seafood
There’s nothing I love more than a homemade sauce, especially with seafood. Here are some of our favorites.
Chinese Hot Mustard Recipe
Shrimp Scampi Sauce
Crab Butter (Drawn Butter)
Boiling Crab Sauce
Ingredients
Boiling Crab Sauce:
- 1 cup unsalted butter*
- 1/2 cup garlic minced**
- 1 tablespoons Old Bay seafood seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon sugar
- 1 tablespoon cayenne pepper
- 1 tablespoon hot sauce such as Texas Pete or Crystal
- 2 teaspoons ground black pepper
- 2 fresh lemons juiced and zested
Shrimp & Sausage:
- 1 tablespoon vegetable oil
- 1 pound smoked sausage such as kielbasa or andouille
- 1 pound large shrimp shell and tail on
- fresh lemon wedges
- cooked corn on the cob
Instructions
- Combine all of these ingredients in a small saucepan and bring to a low simmer for 5 minutes.
- Reduce heat and allow to sit for flavors to marry.
- Toss with the shrimp and sausage, your favorite seafood or serve as a dipping sauce.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
- For Shrimp & Sausage:
- Cut sausage into 1-inch dics. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Brown the sausage on all sides. Remove to a large mixing bowl.
- In the same skillet, add the shrimp, tossing until pink and curled. Transfer to the large bowl.
- Pour the prepared sauce over the shrimp and sausage, tossing to coat. Pour into a serving platter. Serve with fresh lemon wedges and corn on the cob.
Notes
**This is one of the very few recipes that I actually recommend grabbing a bottle of pre minced garlic. It not only saves time, but actually gives a good sweet garlic flavor instead of just GARLIC.
Nutrition
This sauce is heavenly! I loved it on my crab boil, tied everything together! Thank you for this recipe.
It’s the perfect combination of savory, spicy, and tangy. The flavors really pack a punch and elevate any seafood dish. It’s a must-try for any seafood lover.
Thanks. This recipe is surely a must try. A burst of yummy flavors. Sea food is my favorite too.
This reminds me of summer in the south. The flavors are absolutely perfect.
We eat a lot of seafood. this sauce is a favorite. I’m making it weekly from now on.