Boiling Crab’s Whole ShaBang Sauce Recipe – Deliciously Easy

This Boiling Crab’s Whole ShaBang Sauce recipe is incredibly easy to make, and I’ve incorporated a lot of tricks that will save you time and money. This versatile sauce is absolutely to die for and pairs beautifully with any seafood.


For more delicious seafood recipes, try my Baked TilapiaGrilled Shrimp Skewers, or these crispy Air-Fried Shrimp Patties. You can serve these with homemade Boiling Crab sauce and some delicious and easy accompaniments.

What Is The Whole Shabang Sauce Recipe From Boiling Crab?

This is exclusively prepared by The Boiling Crab restaurant franchise in America. Their menu is quite unique.

First, you choose your seafood base, then your sauce, and finally, the spiciness level. This means you can mix and match different flavors as much as you’d like! Ultimately, running out of options will take a long time!

Now, what makes this concept really special are the sauces you can choose from. They give the meal the most flavor. There are four options: Rajun Cajun, Lemon Pepper, a classic Garlic Sauce, and then finally, as the name implies, “The Whole Sha-Bang!”


This Boiling Crab’s Whole ShaBang sauce recipe is a mixture of all three previously mentioned. It has a strong Cajun, garlic, and lemon-pepper flavor with a buttery base that helps tie it all together.

If you aren’t the biggest fan of lemon, you can reduce the amount of lemon zest in the sauce recipe. Also, if you want to make it more peppery, increase the amount of black pepper in your Whole Shabang Sauce.


Choosing The Spice Level

For each of this Whole Shabang sauce, you can choose different spice levels. You can make it non-spicy, mild, medium, or super spicy.

If I use expensive shallots, I want to taste their natural flavor. Don’t hide it underneath a bunch of heat! In that case, I would use a non-spicy or mild hot sauce.


Tips And Tricks For Boiling Crab’s Whole ShaBang Sauce Recipe

  • Add the hot sauce to the Whole Shabang Sauce only a teaspoon at a time. Adjust the spiciness from there. You can always add more, but you can never take it away.
  • You can help balance the flavors of the sauce by adding some sugar or salt a little at a time.
  • Once the sauce is made, you can stir in some seafood and leave them to simmer in the sauce. Alternatively, you can serve the Whole Shabang Sauce over a pre-cooked dish.
  • If you have any leftover Boiling Crab Seasoning, store it in an airtight container inside the fridge. If it hasn’t been contaminated with seafood, it will last up to a week. However, mixing it with meat or vegetables will only last as long as that item. Cooked seafood generally only keeps well for a day.
  • For the mixed seafood boil recipe, you can use any seafood that you’d like. Boiling crab offers a wide variety of options, so I’ve just developed a mix that is hearty, rich, nutrient-dense, and extremely flavorful.
  • If you choose any type of seafood other than what I’ve included in the recipe, make sure you allow them to be fully cooked in your Whole Shabang Sauce. Consider when you incorporate them so they don’t overcook or undercook.
Boiling Crab’s Whole ShaBang Sauce and seafood
Boiling Crab’s Whole ShaBang Sauce.

Boiling Crab’s Whole ShaBang Sauce Recipe – Deliciously Easy

This homemade Boiling Crab's Whole ShaBang sauce recipe is easy to make, easy to adjust, and takes less than 20 minutes to make. You can use it with any seafood dish and serve it with virtually any accompaniment! Today, I will show you how to make a Whole Shabang seafood boil!
5 from 31 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 439 kcal


For The Whole Shabang Sauce

  • 1 cup unsalted butter
  • 1/2 cup minced garlic
  • 1 tbsp Cajun seasoning
  • 2 tbsp Old Bay seasoning
  • 1 tbsp paprika
  • 1 tbsp lemon zest
  • 2 tsp freshly ground black pepper
  • 2 tsp caster sugar
  • Hot sauce of your choice, to taste
  • 2 1/2 tbsp water

For The Whole Shabang Seafood Boil

  • 1 large onion, peeled and quartered
  • 4 garlic cloves, peeled and smashed
  • 3 large potatoes, peeled and cut into six chunks
  • 2 lobster tails
  • 1/2 pound crab legs
  • 2 crabs
  • 1/2 pound clams
  • 2 ears of corn, peeled and cut into 4-inch pieces
  • 1/2 pound pound shrimp or prawns
  • 2 tbsp butter
  • 1/4 cup freshly chopped parsley
  • Fresh lemon slices, for garnish


Make The Whole Shabang Sauce

  • Add a little bit of butter to a large saucepan and place it on medium heat.
  • When the butter has melted, add the garlic and fry it for a minute or so. This will help make the garlic more aromatic.
  • Once it's fragrant, add the remaining butter. Leave it to melt completely. Increase the heat slightly so that the butter starts to brown slightly. The garlic shouldn't burn at all!
  • After the butter has browned and the garlic is toasted, add all of the spices and water. Mix the ingredients really well to ensure their flavors blend together seamlessly.
  • Turn the heat to its lowest setting and leave the sauce to cook for roughly 10 minutes.
  • To a taste test and adjust the flavors to your liking. This is where you can play around with the level of spice for the sauce.
  • Next, you can either use the sauce as-is or add seafood to it. The sauce should be served warm (for the best flavor) and can be stored in the fridge for a couple of days.

Make The Whole Shabang Mixed Seafood Boil

  • To start, fill a large pot with boiling water. It will be roughly 10 cups, depending on the size of your ingredients.
  • Then, add the onion and garlic to the mixture. Bring the seasoned water to a rolling boil over high heat. Add a lid to the pot to make the water boil more quickly.
  • Once the water comes to a boil, add the potato chunks. Leave them to cook for roughly 8 minutes. You can leave the pot uncovered and on medium-high heat.
  • The remaining ingredients should be added in a specific order and for specific amounts of time. So, if you are leaving out (for example) the lobster tail, you should take away the cooking time. The previously added ingredients still need it. So in this example, the potatoes will cook for 8 minutes, then another 5 minutes before you add the clams, etc.
  • When the potatoes have been cooking for 8 minutes, add the lobster tails. Leave them to boil for 5 minutes.
  • After 5 minutes, add the crabs, crab legs, clams, and pieces of corn. Stir the ingredients together well so their flavors blend. Leave these ingredients to cook for another 5 minutes.
  • Next, add the shrimp or prawns – whichever you choose. These should only cook for 3 minutes.
  • After the ingredients have fully cooked, drain the seafood boil from the water and keep it inside of the large pot.
  • Then, add some of your homemade Whole Shabang sauce. You can decide how much you want to add.
  • Stir in some butter to give the seafood boil a creamy finish.
  • Finally, garnish your Whole Shabang seafood boil with freshly chopped parsley and fresh lemon slices.


Calories: 439kcalCarbohydrates: 37gProtein: 17gFat: 32gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 223mgSodium: 283mgPotassium: 1139mgFiber: 6gSugar: 6gVitamin A: 2977IUVitamin C: 51mgCalcium: 183mgIron: 4mg
Tried this recipe?Let me know how it was!

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