This Crawfish Boil Sauce recipe is a savory and tangy dipping sauce and the perfect accompaniment to juicy and succulent crawfish. With a blend of spices, fresh lemon, and butter, this will add an extra layer of flavor and complexity to your crawfish or seafood boil.
- Butter (Olive oil can be substituted)
- Fresh Lemon
- Old Bay Seasoning
- Cayenne Pepper (Optional for spicy)
Taste and Flavor
Butter adds a rich, creamy taste and texture to seafood, and can also help to enhance the natural flavors.
Old Bay Seasoning adds a complex and delicious flavor profile that complements the natural sweetness and brininess of the crawfish. The celery salt and bay leaf add a subtle herbal note.
Lemon adds a bright, acidic taste that complements the delicate flavor of seafood. Lemon helps balance out the richness of the seafood and butter used in the dish. It also gives a freshness to the dish and enhances the natural flavors.
Garlic works wonderfully here because it adds a strong, pungent taste that complements the delicate flavor. Garlic’s strong flavor can help add a depth of flavor to the dish.
How to Make Crawfish Boil Sauce
Full detailed instructions are below in the recipe card.
- Place a skillet or saucepan on medium heat and add butter. You can also melt it in the microwave.
- When melted, add fresh lemon juice, onion powder, garlic powder, Old Bay Seasoning, cayenne, parsley, salt, and pepper and stir. Stir until combined.
Additional Ideas on How to Add Flavor
- Lemon Pepper Seasoning
- Cajun Seasoning
- Creole Seasoning
- Homemade Ranch Seasoning
- Homemade BBQ Seasoning and Rub
How to Store Leftover Sauce and How Long it Will Last in the Fridge
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
How to Reheat
To reheat it, you can warm it in a saucepan on low heat, stirring occasionally. You can use the microwave. Stick to short bursts of time (I like to check in every 15 seconds) and stir in between to ensure that it is heated evenly. To keep the sauce from separating, it’s best to avoid boiling or overheating it.
You can freeze leftover sauce for up to 3 months. Use an airtight container or a freezer bag and make sure to press out all the air before sealing it. Thaw in the fridge overnight and follow the reheat steps noted above.
Pair With These Recipes
Cajun Crawfish Boil
Seafood Boil in a Bag
Grilled Snow Crab Legs
Grilled King Crab Legs with Garlic Butter
Pan Seared Shrimp
More Seafood Sauce Recipes
Seafood Boil Sauce
Creamy Dill Sauce for Salmon
Mango Dressing (Fresh or Frozen)
Remoulade Sauce for Crab Cakes and Salmon
Crawfish Boil Sauce
- 1 stick unsalted butter
- 1-2 tablespoons fresh lemon juice Adjust to suit your taste.
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon cayenne pepper Adjust to suit your taste or omit if you don't prefer spicy.
- 1 teaspoon chopped parsley
- salt and pepper to taste
- Place a skillet or saucepan on medium heat and add the butter. You can also melt it in the microwave.
- When melted, add the remaining ingredients and stir. Stir until combined.