Boiling Crab’s Whole ShaBang Sauce Recipe

June 20, 2021Van

Prep time: 5 minutes

Cook time: 10 minutes

Serves: Sauce for 5 lbs of Crawfish + Shrimp

In 2004 a restaurant popped up near my home called The Boiling Crab. It was love at first bite. Their delicious sauce known as “The Whole Sha-Bang!” complete with your choice of spice level (I always went for the crazy XXX spicy) is so addictive and flavorful. They nailed the recipe to pair perfectly with fresh crustaceans.

The Boiling Crab changed the game by developing an amazing sauce complete with butter, Cajun spices, lemon pepper, tons of garlic— a potent compound that penetrated the food; differing greatly than simply boiling the food in a water bath with spice mix tossed in. The Boiling Crab took the traditional shrimp boil to the next level. I’m not alone. The Boiling Crab spawned a million copycats across the U.S. Every city I’ve been to now has a generic “Cajun Crawfish / Crab Shack” that uses a similar sauce and this was unheard of before The Boiling Crab made is so popular. So here I pay homage to one of my absolute favorite delights by recreating this banging dish at home. Enjoy it with crawfish, shrimp, clams, crabs… it’s pretty much great slathered on any seafood.

Boiling Crab’s Whole ShaBang Sauce Recipe

Boiling Crab’s Whole Sha-Bang! Sauce Recipe

June 20, 2021 Van

Prep time: 5 minutes
Cook time: 10 minutes

Serves: Sauce for 5 lbs of Crawfish + Shrimp

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Ingredients

25 Large Garlic Cloves, coarsely minced
4 Sticks Unsalted Butter (2 Cups)
2 Tablespoons Cajun Seasoning
2 Tablespoons Old Bay Seasoning
2 Tablespoons Sweet Paprika
4 Teaspoons Lemon Pepper Seasoning
2 Teaspoons Garlic Powder
1 Tablespoon Granulated Sugar
1 Teaspoons Accent Salt (aka MSG)
½ Teaspoons Cayenne Pepper, (add 1-5 Teaspoons if you like it spicy)
2 Tablespoons Lemon Juice
2 Teaspoons Louisiana or Crystal Hot Sauce
⅓ Cup Water

Method

1)
Add 2 Sticks of Unsalted Butter to a sauce pan, use med-low heat to melt the butter, add the minced garlic and sauté for 2 minutes, stirring constantly. It should be lightly bubbling, but it should be hot enough to burn or brown the garlic.
2)
Add the other 2 sticks of Unsalted Butter, 2 Tablespoons Cajun Seasoning, 2 Tablespoons Old Bay Seasoning, 4 Teaspoons Lemon Pepper, 2 Teaspoons Garlic Powder, 2 Tablespoons Sweet Paprika, 1 Tablespoon Sugar, ½ Teaspoon Cayenne Pepper, 1 Teaspoon Accent Salt (aka MSG), 2 Tablespoons Lemon Juice, 2 Teaspoons Louisiana Hot Sauce, ⅓ Cup Water, stir well until the butter is melted. Turn the heat to low and let it sit for 10 minutes, turn off the heat and use while sauce is warm. Add steamed or boiled seafood into a large bowl or giant seafood bag, add the sauce and toss to coat everything well. Enjoy!