Juicy Crab Sauce Recipe

How to Make the Best Crab Sauce


Part 1

Garlic — 3 cloves, minced.

Onion — 1 large, diced.

Butter — 3 tbsp. unsalted.

Worcestershire sauce — 1 ⅓ tbsp.

Lemon juice — 1 tbsp.

Tabasco — 1 tbsp.

Chicken broth — ⅔ cup.


Part 2

Paprika — 1 tbsp.

Cayenne pepper — ⅓ tbsp.

Red pepper flakes — 1 tbsp.

Onion powder — 2 ½ tbsp.

Garlic powder — 2 tbsp.

Cajun seasoning — 1 tbsp.

Chili powder — 1 tbsp.


1. Using a food processor, blend together the onion, garlic, and butter. Blend until smooth.

2. Transfer the mixture to a saucepan, and simmer on low.


3. Add the spices and seasonings and let it simmer. Stir well.

4. Once the mixture thickens and begins to darken, add the lemon juice, chicken broth, tabasco, and Worcestershire sauce.

5. Cook for 20-30 minutes.


Chicken broth — Water comes to mind first. White wine will add another layer. Lastly, vegetable broth is another alternative.

Cajun seasoning — You can always swap it with Old Bay.

Part 1

Tabasco sauce — Look no further than sriracha. It provides a deeper, more complex flavor.

Olive oil — Your options range from canola oil, coconut oil, and grapeseed oil.

Part 2



Add sweeteners — If you’re looking to sweeten things a bit, you could start by omitting the tabasco sauce. Honey, maple syrup, and brown sugar all work fine. Pick one and add one cup of it to your sauce.


Measuring cups and spoons.

Medium-sized saucepan.

Medium-sized mixing bowl.


* Leftovers can be stored in an airtight container in the fridge for up to two weeks.

* You can reheat using a skillet, or for 1-2 minutes in the microwave.

Storage and reheating

Consistency — If your juicy crab sauce ends up being too thick, all you need to do is dilute it by adding more chicken broth.

Part 1


Adjust the spices — Remember to adjust the number of ingredients for your target audience, or omit some completely.

Sauce — Remember that this sauce is not exclusive to crab, but it’s best when used on seafood.

Part 2


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