Crafty Crab Boom Sauce Recipe

Crafty Crab Boom sauce is a delicious blend of Cajun seasoning, lemon pepper, and garlic butter.

Traditionally served with seafood boils, this sauce will give a burst of flavor to any of your favorite dishes.

The original comes from the restaurant chain of the same name. However, getting a hold of their recipe makes breaking into Fort Knox look easy.

So I’ve put together a Crafty Crab Boom sauce recipe that’s easy to make at home while still having all the great flavors of the original.

Read on and learn how to make a delicious Crafty Crab Boom sauce that will give a taste of the bayou to all your favorite dishes.

What Do You Need To Make Crafty Crab Boom Sauce

Ingredients

Unsalted Butter

Butter is the base of this sauce.

Unsalted butter has a higher fat content than salted butter: more fat means more flavor.

You can use salted butter in a pinch, but be sure you taste it before adding additional salt to avoid over-seasoning.

Cajun Seasoning 

The key to making a delicious Crafty Crab Boom sauce.

Use the Cajun seasoning recipe provided or substitute your favorite store-bought blend.

Fresh Garlic 

Intensifies the flavor. Finely mince the garlic or use a garlic press.

You can substitute garlic powder.

However, make sure you don’t use garlic salt, which will overpower your sauce. Feel free to add more garlic to suit your taste.

Fresh Onion

Deepens the flavor of the sauce. You can substitute onion powder to save time.

Lemon Juice

The lemon juice cuts through the fat in the butter to balance out the sauce.

If at all possible, use fresh lemon.

If you don’t have access to fresh lemons, you can use two tbsp of bottled lemon juice instead.

Mustard

Mustard gives the sauce some tang.

I like dijon mustard for this recipe, but you can experiment with other mustards.

Fresh Parsley

Gives your sauce a spot of color.

Salt and Black Pepper

I recommend using coarse sea salt and freshly ground black pepper.

The salt unlocks the other flavors, but be sure you taste it so you don’t over-season your sauce.

Equipment

• Cutting board
• Sharp knife
• Mixing bowl for the Cajun seasoning blend
• Medium saucepan
• Spoon or spatula
• Stovetop or other heat source

How To Make Crafty Crab Boom Sauce

Step One: Peel and mince the garlic and finely chop the onion.

Step Two: Melt one stick of butter in the saucepan at medium heat.

Step Three: Add the onion, garlic, and lemon juice to the saucepan and saute until soft and slightly brown, approximately five minutes.

Step Four: Add the remaining butter, ground black pepper, Cajun seasoning, mustard, and fresh parsley, and allow the butter to melt. Stir well to blend all the ingredients.

Step Five: Adjust any of the ingredients to suit your desired taste and season with salt and pepper, if necessary.

Step Six: Serve immediately or store it in either the fridge or freezer.

Other Things To Consider When Making Crafty Crab Boom Sauce

You Can Substitute Ingredients

Feel free to substitute any ingredient or change any amounts to suit your taste.

For example, add some lemon rind to give your sauce some zing. I always sprinkle red pepper flakes in my sauce to give it that extra punch.

The bottom line is to have fun with this recipe and try different variations. You may find that your version tastes better than the original.

What Can I Eat with Crafty Crab Boom Sauce?

Besides traditional seafood boils, Crafty Crab Boom sauce will add great Cajun flavor to a wide variety of your favorite dishes.

• Drizzle it over grilled vegetables to make them pop.
• Mix with boiled or grilled red potatoes for a delicious side dish.
• Serve as a dipping sauce for lobster, crab, or shrimp instead of traditional lemon butter.
• Use as a marinade for steaks and chicken to give them that unique taste of the bayou.
• Goes great with grilled or blackened fish, like cod, halibut, or snapper.
• Serve melted or chilled with crusty sourdough bread. Delicious!

Make More Than You Need!

Crafty Crab Boom sauce adds an explosion of flavor to more than just seafood.

So feel free to double the recipe. It keeps well in the fridge for up to two weeks.

Or in the freezer for up to three months.

I like to freeze my extra sauce in ice-cube trays.

That way, I can heat up a couple of cubes whenever I want to add a bit of spicy Cajun flavor.