Seafood Boil Garlic Butter Sauce

This video will show you how to make a yummy garlic butter sauce for seafood. If you’re in Atlanta, most people will call it a Juicy Crab sauce but it’s a super easy seafood for beginners recipe. It will put you in mind of a spicy cajun shrimp boil without all of the hassle. The ingredients for the sauce is listed below but the video will walk you through how to do the sauce and how to boil your crab, potatoes, corn and cook your shrimp.

Recipe for the garlic butter sauce:
*5 Tablespoons of garlic powder
*2 Tablespoons of sweet paprika
*3 Tablespoons lemon pepper seasoning (make sure it’s less than 100 grams of sodium otherwise it will be salty, believe me I know, I almost took out my family)
2 Tablespoons of cajun seasonings or crawfish/shrimp boil powder
*2 Tablespoons of dried parsley or a mix of dried oregano, dried basil and dried parsley
*Add cayenne or crushed red pepper flakes if you desire a level of heat to your sauce (this is not included in the video due to heat levels being a personal option)
*5 sticks of unsalted butter (if you like your sauce to be “saucey”, feel free to add an extra stick of butter)
* 6 to 8 cloves of garlic or 1 whole garlic (if you love garlic like I do) minced or chopped
*2 lbs of shrimp, rinsed
*2.5 lbs crab legs

*Melt the butter with garlic on low heat. You want the garlic to infuse everything about that thang, okay.

*While you’re doing that, measure out your seasonings.

*After about 2 to 3 minutes on low heat, add the seasonings to the butter and garlic. Turn between medium and low heat.

*Add shrimp in batches as to not crowd the pan. You’re basically poaching the shrimp in butter spices. Once they are pink, remove with a slotted spoon and add your next batch.

Please note: the longer you soak your crabs the more infused they will become. I usually take the potatoes out of the water so they don’t over cook but allow my corn and crab to sit for 30 minutes or more. This options is your preference. Believe me 5 to 10 minutes work too because your’re going to have the sauce for dipping and lathering the finished produce.

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Bio: I’ve been a personal chef and caterer for the past 20 years, including celebrities and philanthropist clientele. My experience also includes serving as the Culinary Expert for the Southeast region of the U.S. for Williams-Sonoma, while conducting cooking classes for several of their Atlanta stores. I obtained my Culinary of Arts degree from the Art Institute of Atlanta in 2004.


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