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!
Ingredients
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
Instructions
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.
Nutrition
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!