Garlic butter seafood boil sauce. Add this spicy sauce to your favorite seafood boil, and use some on the side to dip the yumminess in!

While you’re here, be sure to check out this amazing Blackened Salmon recipe. Another great dish is this Blackened Salmon in Mushroom Cream Sauce!


Collect all of the items you need before you get started. It makes cooking so much easier! Here is what you will need:

online seafood store seafood you like.

Sausage: feel free to omit this ingredient if you are not a fan. Beef sausage was used for this recipe. Some of my audience have used chicken sausage, and even meatless sausage as a substitute.

Potatoes: red potatoes are best because they hold-up and do not get so mushy. Regular (russet) potatoes can be used if that’s what you have. Just cut the boil/cooking time a bit because they will get mushy.

Corn on the cob- frozen works just fine. Fresh corn on the cob can be used as well. Although you do not have to, you can cut it in half for more servings.

Optional additions: boiled eggs- don’t knock-it until you try it! Some people have sent me pictures of broccoli, and other veggies that they have added. I love it, get creative and make what you like!


Garlic butter seafood boil and sauce. Add this spicy sauce to your favorite seafood boil, and use some on the side to dip the yumminess in!


5 clusters Snow crab legs, washed thoroughly

1 pound Shrimp, deveined, tail on

1 pound Andouille sausage, cut into thick slices

6 Corn on the cob

6 Baby red potatoes

3 tablespoons Garlic, diced

1 whole Onion, diced

1 Lemon, juiced

4 sticks Butter

1/4 cup Olive oil

2 cups Chicken broth, optional (see notes below)

1-2 dashes Tabasco sauce


5 tablespoons Old Bay seasoning

1 whole Lemon, juiced

3 Bay leaves


Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil.

Place the corn and red potatoes into the seasoned water. Boil for 10 minutes.

Add the crab legs and sausage . Cover with a lid and boil for an additional 15 minutes.

Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook).

Drain the water and remove bay leaves. Transfer to a serving dish or leave in the stock pot.

Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).


Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.

Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn’t burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.

Add remaining 3 sticks of butter. Simmer until butter is melted, stir constantly.

If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.