Imagine sitting at home, mouth-watering as you think of the irresistible flavors of Boiling Crab’s Whole ShaBang Sauce, and wishing you could recreate that amazing sauce at home.
Well, your wish is about to come true!
I’ve tried and perfected the secret recipe for Boiling Crab’s Whole ShaBang Sauce, and I’m here to share that with you today.
Prepare yourselves for an explosion of flavors in every bite!
Why You’ll Love This Homemade Whole ShaBang Sauce Recipe
- Easy to make: This sauce is incredibly simple to prepare with easy-to-follow steps, making it an ideal accompaniment for your home-cooked seafood.
- Customizable spice levels: Adjust the spice according to your preference – add a little extra cayenne pepper if you like it spicy, or go mild if you prefer a gentler heat.
- Versatile: This sauce pairs exceptionally well with a wide variety of seafood, from shrimp and crab to fish and even lobster.
- Budget-friendly: Save your money by making this iconic sauce at home instead of dining out.
- Truly authentic: The flavors of this Homemade Whole ShaBang Sauce will bring the taste of Boiling Crab into your home, impressing your friends and family alike.
- Saucepan: A medium-sized saucepan is useful for cooking the sauce and ensuring even heat distribution.
- Silicone spatula: This tool is perfect for stirring and scraping the sauce from the sides of the pan to ensure nothing goes to waste.
- Large mixing bowl or giant seafood bag: Either of these will accommodate your steamed or boiled seafood to toss with the Homemade Whole ShaBang Sauce.
- Minced Garlic (25 large cloves) – The base flavor of our delicious sauce; feel free to adjust the amount based on your preference.
- Unsalted Butter (4 sticks or 2 cups) – Adds richness and ensures that our sauce coats the seafood evenly.
- Cajun Seasoning (2 tablespoons) – Gives the sauce an authentic Southern kick.
- Old Bay Seasoning (2 tablespoons) – A classic seafood seasoning that enhances the flavors.
- Sweet Paprika (2 tablespoons) – Provides a subtle sweetness and a beautiful color to the sauce.
- Lemon Pepper Seasoning (4 teaspoons) – Adds a zesty touch to balance the overall flavor profile.
- Garlic Powder (2 teaspoons) – For an extra punch of garlicky goodness.
- Granulated Sugar (1 tablespoon) – Helps to balance the spiciness and give a subtle sweet aftertaste.
- Accent Salt (MSG) (1 teaspoon) – Enhances the umami flavor of the sauce.
- Cayenne Pepper (½ to 5 teaspoons) – Adjust accordingly to control the spiciness of the sauce.
- Lemon Juice (2 tablespoons) – Provides a fresh tanginess that complements the seafood.
- Louisiana or Crystal Hot Sauce (2 teaspoons) – For an authentic Southern heat.
- Water (⅓ cup) – To thin out the sauce while enhancing the flavors.
How To Make Homemade Whole ShaBang Sauce
- Step 1 – Melt 2 sticks of unsalted butter over medium-low heat in a saucepan. Add the minced garlic and sauté for 2 minutes, stirring consistently to avoid browning the garlic.
- Step 2 – Add the remaining butter, Cajun seasoning, Old Bay seasoning, lemon pepper, garlic powder, sweet paprika, sugar, cayenne pepper, accent salt, lemon juice, hot sauce, and water. Stir well until the butter is fully melted, then turn the heat to low and let the sauce sit for 10 minutes. Turn off the heat and use the sauce while it’s warm.
- Step 3 – Place your desired steamed or boiled seafood into a large bowl or giant seafood bag. Pour the warm sauce over the seafood and toss everything to ensure a thorough coating.
Ingredient Variations and Substitutions
- Salted Butter: If you only have salted butter available, simply omit the Accent Salt (MSG) to avoid making the sauce too salty.
- Spicy Paprika: If you prefer a little extra heat, replace sweet paprika with spicy paprika.
- Lime Juice: For a different citrus twist, substitute lime juice for lemon juice.
- Smoked Paprika: For a smoky flavor, try using smoked paprika instead of sweet paprika.
- Honey: If you prefer a sweeter sauce instead of a spicy one, you can try using honey instead of granulated sugar.
- Worcestershire Sauce: You can use Worcestershire sauce instead of the hot sauce to add a slight tang to the sauce.
Preparation and Cooking Tips
- Be careful not to overcook the garlic while sautéing, as it can easily become bitter.
- Make sure to melt the butter slowly over medium-low heat to avoid burning it.
- Use a silicone spatula to make sure you get every bit of sauce out of the saucepan.
- Adjust the spiciness to your preference – start with half a teaspoon of cayenne pepper and add more to taste.
- Don’t forget to give the sauce a good mix before pouring it over your seafood to ensure all the spices are evenly distributed.
- Steamed or boiled seafood such as shrimp, crab, lobster, or crawfish
- Grilled fish such as salmon or halibut
- Mashed potatoes or French fries to balance out the spiciness
- A side salad drizzled with a tangy vinaigrette
- The sauce is great for entertaining guests or enjoying a delicious meal at home.
- The sauce can be made in advance and reheated when needed, making it perfect for meal prep.
- By making the sauce at home, you can control the quality and quantity of the ingredients, making it a healthier option than dining out.
Storage Tips and Shelf Life
Store the leftover sauce in an airtight container in the refrigerator for up to 1 week.
Reheat the sauce in a saucepan over low heat, stirring occasionally until warmed through.
Frequently Asked Questions
Is this sauce really spicy?
You can adjust the spiciness of the sauce by adding more or less cayenne pepper depending on your heat tolerance.
Can I use salted butter instead of unsalted butter?
Yes, but be sure to omit the Accent Salt (MSG) to avoid making the sauce too salty.
Can I freeze the sauce?
It is not recommended to freeze the sauce as the texture may change upon thawing.
Boiling Crab’s Whole ShaBang Sauce Recipe
- Silicone spatula
- Large mixing bowl or giant seafood bag
- 25 Large Cloves Garlic minced
- 4 sticks Unsalted Butter or 2 cups
- 2 tbsp Cajun Seasoning
- 2 tbsp Old Bay Seasoning
- 2 tbsp Sweet Paprika
- 4 tsp Lemon Pepper Seasoning
- 2 tsp Garlic Powder
- 1 tsp Granulated Sugar
- 1 tsp Accent Salt (MSG)
- ½ – 5 tsp Cayenne Pepper
- 2 tbsp Lemon Juice
- 2 tsp Louisiana or Crystal Hot Sauce
- ⅓ cup water
- Melt 2 sticks of unsalted butter over medium-low heat in a saucepan. Add the minced garlic and sauté for 2 minutes, stirring consistently to avoid browning the garlic.
- Add the remaining butter, Cajun seasoning, Old Bay seasoning, lemon pepper, garlic powder, sweet paprika, sugar, cayenne pepper, accent salt, lemon juice, hot sauce, and water. Stir well until the butter is fully melted, then turn the heat to low and let the sauce sit for 10 minutes. Turn off the heat and use the sauce while it's warm.
- Place your desired steamed or boiled seafood into a large bowl or giant seafood bag. Pour the warm sauce over the seafood and toss everything to ensure a thorough coating.
- Be sure to use unsalted butter to have better control over the overall saltiness of the sauce.
- The recipe makes enough sauce for up to 4-6 pounds of seafood.
- If you prefer a smoother texture, you can blend the sauce in a food processor or blender.
Ben, a culinary enthusiast and owner of RelishedRecipes.com, shares his passion for food and cooking through delectable recipes and valuable tips. Ben delights in exploring international cuisines and inspiring home cooks on their culinary journeys.