Boiling Crab Recipe

This Cajun shrimp boil, a copycat of Boiling Crab’s ‘The Whole Sha-Bang’ sauce is the cream of the crop when it comes to shrimp boil sauces! A mix of butter, garlic, lemon pepper, cajun, seasoning, old bay, cayenne pepper and paprika, make it so flavorful and addicting, you’ll be making this over and over again!

When the restaurant Boiling Crab opened up years ago in Los Angeles, my friends raved about how delicious and addicting their sauce was so of course I had to try it out myself.

One bite and I was hooked! I never had shrimp prepared that way before and immediately I knew I had to try to recreate it at home.

I’ve actually been making this Boiling Crab copycat recipe for years and I don’t know why I haven’t shared it on LCA sooner. Well, better late than never!

If you haven’t had this Cajun style shrimp before, get ready because you’re in for a fascinating and addicting treat full of flavor and spice! And be prepared to get dirty because the only way to eat this Cajun shrimp boil is with your bare hands!

Our version of Cajun style shrimp boil is a copycat of the restaurant Boiling Crab’s ‘Whole Sha-Bang’ sauce. Shrimp is boiled and then mixed with a sauce made with butter, tons of garlic, lemon pepper, cajun seasoning, old bay, cayenne pepper, and paprika. The result is a buttery, garlicky sauce full of heat and spice.

Boiling Crab Sauce

This boiling grab sauce is the best sauce for a Cajun shrimp boil. It contains a mix of butter, garlic, and plenty of spices that act like a flavor bomb. It’s so flavorful, you’ll use this recipe time and time again.

Prep: 10min

Total: 7min

Serving Size: 1/4 cup

Nutrition Facts: calories 344 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 32 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, Saturated Fat 19 grams saturated fat, servingSize 1/4 cup, Sodium 1927 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 11 grams unsaturated fat

Ingredients:

• 1 cup unsalted butter
• 2 heads garlic, minced
• 2 tablespoons old bay seasoning
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons Cajun seasoning
• 1 1/2 tablespoons sugar
• 1 tablespoon oregano
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• 1 tablespoon lemon pepper
• 2 tablespoon Louisiana hot sauce
• 1/2 cup fresh lemon juice

Instruction:

1. In a large pot, melt the butter over medium-low heat.
2. Once melted, reduce heat to low and add minced garlic, old bay seasoning, paprika, cajun seasoning, sugar, cayenne pepper, chili powder, lemon pepper. Cook for 30 seconds until you begin to smell the spices.
3. Stir in the hot sauce and lemon juice. Bring to a simmer for 5 minutes.
4. Use right away.

Cajun Shrimp Boil – Boiling Crab Copycat

This Cajun shrimp boil, a copycat of Boiling Crab’s ‘The Whole Sha-Bang’ sauce is the cream of the crop when it comes to shrimp boil sauces! A mix of butter, garlic, lemon pepper, cajun, seasoning, old bay, cayenne pepper and paprika, make it so flavorful and addicting, you’ll be making this over and over again!

Prep: 1min

Total: 9min

Serving Size: 1 serving

Nutrition Facts: calories 1367 kcal, Carbohydrate 8 g, Protein 28 g, Fat 138 g, Saturated Fat 74 g, Trans Fat 4 g, Cholesterol 366 mg, Sodium 1898 mg, Fiber 4 g, Sugar 1 g, unSaturated Fat 54 g, servingSize 1 serving

Ingredients:

• 1 lbs Shrimp (shell and tail on)
• 12 oz Kielbasa Sausage (or sausage of choice)
• 8 oz Butter (2 sticks)
• 6-8 Clove Garlic
• 1 tbsp Old Bay Seasoning
• 1 tbsp Paprika
• 1 tbsp Cajun Seasoning
• 1 tbsp Lemon Pepper
• 1 tsp Cayenne Pepper
• 1/2 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)

Instruction:

1. Gather all the ingredients.
2. Mince garlic and chop sausage and then set aside.
3. In a large stove top pot, melt butter on medium low heat. Once butter is melted, reduce heat to low and add in chopped garlic, Old Bay Seasoning, paprika, Cajun Seasoning, Lemon Pepper, Cayenne Pepper and sweetener. Mix well and simmer for 5 minutes.
4. In the meantime, in a new large stove top pot, add enough water to cover the sausage and shrimp, and bring to a boil. Once the water is boiling, turn off the heat, add in chopped sausage and shrimp, cover and cook for 90-120 seconds or until shrimp is pinked.
5. Once sausages and shrimp are cooked, transfer them into the large stove top pot with the sauce, toss and transfer to a serving plate. Enjoy this dish with your hands!

Copycat Boiling Crab Recipe

This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It’s what’s known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

Prep: 5min

Total: 25min

Yield: 4-6 serving(s)

Nutrition Facts: calories 2196.5, Fat 137.1, Saturated Fat 31.8, Cholesterol 1311.5, Sodium 2932.7, Carbohydrate 56.8, Fiber 7.3, Sugar 8.8, Protein 182

Ingredients:

• 2 cups margarine
• 1 bag louisiana crawfish, Crab, and Shrimp boil
• cayenne pepper
• mccormick bayou cajun seasoning
• lemon pepper
• paprika
• Old Bay Seasoning
• louisiana hot sauce
• 8 garlic cloves, chopped
• 1 lemon, quartered
• 8 lbs crawfish, live
• 1 lb red potatoes, halved
• 8 ears white corn
• 1 lb smoked sausage, cut into 1-inch segments

Instruction:

1. Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
2. Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce:.
3. Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
4. NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon).
5. Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
6. Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.

Boiling Crab Sauce Recipe; The Whole Sha-Bang Copycat

If you like spicy shrimp and seafood boil, then you will definitely want to make this copycat Boiling Crab sauce recipe, better known as the whole sha-bang. This spicy-sweet buttery sauce is the perfect cajun seasoning for all your favorite seafood. Sauce up your favorite seafood with a hint of old bay seasoning, cayenne pepper, lemon, and garlic, all wrapped up with a spicy, medium heat.

Prep: 5min

Total: 20min

Serving Size: 1 1/2 pound of seafood

Nutrition Facts: servingSize 1 1/2 pound of seafood, calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 47 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 2 g

Ingredients:

• 8 garlic cloves (fresh large size, peeled and minced)
• 2 sticks butter
• 1 tablespoons Cajun seasoning (I like to use Tony Chachere’s Original Creole seasoning)
• 1 tablespoons Old Bay
• 1 tablespoon Smoked paprika
• 2 teaspoons lemon pepper seasoning
• 1 tablespoon sugar
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon Cayenne pepper (*optional If you like it spicy add 1 – 4 teaspoons )
• 3 tablespoons lemon juice (fresh squeezed)
• 2 teaspoons hot pepper sauce
• 1/4 cup water

Instruction:

1. In a medium saucepan, add two sticks of butter. Melt butter over medium-low heat
2. Add freshly minced garlic to the melted butter and simmer for 3 minutes. Be sure to stir the butter mixture continually. If it begins to boil, turn your heat down some. You want the mixture to simmer lightly.
3. Next, add Cajon seasoning, Old Bay Seasoning, smoked paprika, lemon pepper seasoning, sugar, onion powder, cayenne pepper, lemon juice, hot sauce, and water.
4. Simmer the seafood boil sauce over low heat for 15 minutes, stirring every so often, so it does not burn or stick to the bottom of your pan.
5. Add 3 – 4 pounds of steamed or boiled seafood into a large bowl. Add the sauce and toss to coat everything well.

BOILING CRAB’S “WHOLE SHA-BANG” | SECRET RECIPE

FAQ

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