Looking to recreate that bold, buttery seafood sauce you tasted at Lotus Seafood? You’re in the right place. This Lotus Seafood Sauce recipe is rich, garlicky, and packed with Cajun heat – just like the one that made your crab legs unforgettable.
It’s the perfect dipping sauce for Angry Crab Seafood Boil – shrimp, crab, lobster tails, even corn and potatoes. You’ll only need a handful of flavorful ingredients, most of which are pantry staples if you’re into Southern or Cajun cooking.
With a base of butter and garlic and a blend of Cajun spices, this sauce comes together in just minutes but packs a punch that keeps everyone coming back for more.
Why You’ll Fall in Love with This Lotus Seafood Sauce
The flavor of this sauce is deep, bold, and full of Southern flair. The butter gives it a smooth richness, while the garlic and onion add savory depth and aroma that hits the nose the moment it starts to sizzle.
Cajun seasoning, Old Bay, and Tony’s Creole spice things up just right – spicy, but not overwhelming. The touch of sugar and squeeze of lemon balance it beautifully with a sweet tang.
And if you like heat, the chili oil is your best friend. Add a splash (or more) to give it that extra spicy kick. Overall, it’s buttery, spicy, a little sweet, and completely addictive.
Key Ingredients for Perfect Lotus Seafood Sauce Recipe
- 4 sticks of unsalted butter
- 1 cup minced garlic
- ½ sweet onion, finely minced
- 3 tablespoons Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 2 tablespoons Tony’s Creole seasoning
- 2 tablespoons sugar
- 1 tablespoon salt (start with this, add more to taste)
- Chili oil, to taste
- Juice of 1 lemon
Must-Have Kitchen Tools
- Medium saucepan
- Stirring spoon or spatula
- Measuring spoons and cup
- Knife and cutting board
- Garlic press (optional)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: About 2½ cups of sauce
Copycat Lotus Seafood Crack Sauce Recipe
1. Melt the Butter
Place a saucepan over medium heat. Add the butter and let it melt slowly, stirring occasionally to avoid browning.
2. Add Garlic
Once the butter is fully melted, stir in the minced garlic. Let it cook for 2–3 minutes until the garlic becomes fragrant and lightly golden.
3. Sauté the Onion
Add the minced onion to the pan and cook for another 2–3 minutes on low heat, allowing it to soften and blend into the butter.
4. Add the Seasonings
Stir in Cajun seasoning, Old Bay, Tony’s Creole, sugar, and salt. Mix well so the spices infuse into the butter evenly.
5. Add Chili Oil and Lemon Juice
Add chili oil to taste, depending on how spicy you want it. Then squeeze in the juice of one lemon and stir to finish.
6. Serve and Enjoy
Drizzle a bit of the sauce directly over your boiled seafood. Reserve the rest for dipping on the side. It’s best served warm.
Pro Tips for First-Time Success on This Lotus Seafood Sauce Recipe
1. Use real butter – Not margarine! Butter makes the sauce rich and tasty.
2. Chop garlic tiny – The smaller the garlic, the better it mixes into the sauce.
3. Go slow with spice – Start with a little chili oil. You can always add more later.
4. Stir, stir, stir! – Don’t let the butter burn. Keep stirring to make it smooth.
5. Low heat is best – After garlic smells yummy, turn the stove down low.
6. Taste before serving – Scoop a tiny bit with a spoon and see if it needs more salt or sugar.
7. Use fresh lemon – Squeeze a real lemon, not bottled juice. It tastes way better!
8. Let it sit a minute – After cooking, wait a bit before pouring it on seafood. The flavors get stronger.
9. Save extra sauce – Put leftovers in a jar and keep in the fridge. It’s great the next day!
10. Try it on other food – This sauce is yummy on veggies, rice, or even baked chicken!
Creative Serving and Pairing Ideas for This Lotus Seafood Sauce
1. Poured over boiled shrimp.
We do this all the time – just toss a pound of peeled shrimp in a bowl and pour that buttery, garlicky sauce right over. Let it sit for a minute to soak up the flavor… it’s unbeatable.
2. With snow crab legs.
This is our go-to pairing. Crack open those crab legs and dunk them straight into the sauce. The seasoning clings perfectly to the meat, and that lemony kick at the end? Chef’s kiss.
3. Dipping fried catfish.
If you haven’t tried fried catfish with this sauce, you’re missing out. We love serving the sauce warm on the side as a dip – it cuts through the crispy coating in the best way.
4. As a topping for seafood pasta.
Trust us, drizzle this over linguine with shrimp or scallops. It turns a simple pasta dish into something that tastes like it came out of a seafood bistro.
5. With corn on the cob.
We like brushing it over boiled or grilled corn – just like they do in seafood boils. The butter and spice soak into the kernels and make it so addictive.
6. Mixed into rice.
Sometimes we’ll stir a couple spoonful into warm white rice – it instantly becomes a spicy, buttery side dish that steals the show.
7. Over roasted potatoes.
We tried this once during a crab boil night when we had leftover potatoes – tossed them in the sauce and wow. Instant flavor bomb.
8. With crawfish boil.
This one’s a no-brainer. Lotus-style sauce and crawfish were made for each other. We usually serve it as both a drizzle and a dipping sauce.
9. With grilled lobster tails.
Oh, this feels fancy. We brush the sauce over lobster tails right off the grill – it melts in and adds that rich, spicy kick that makes it unforgettable.
10. As a dipping sauce for bread.
Okay, hear us out: warm crusty bread + this sauce = absolute magic. We’ve done it when there’s leftover sauce and it always disappears in minutes.
Storage Guide & Reheating Instructions
Store leftover sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave in short intervals, stirring between bursts.
Lotus Seafood Sauce Recipe
Ingredients
Method
- Place a saucepan over medium heat. Add the butter and let it melt slowly, stirring occasionally to avoid browning.
- Once the butter is fully melted, stir in the minced garlic. Let it cook for 2–3 minutes until the garlic becomes fragrant and lightly golden.
- Add the minced onion to the pan and cook for another 2–3 minutes on low heat, allowing it to soften and blend into the butter.
- Stir in Cajun seasoning, Old Bay, Tony’s Creole, sugar, and salt. Mix well so the spices infuse into the butter evenly.
- Add chili oil to taste, depending on how spicy you want it. Then squeeze in the juice of one lemon and stir to finish.
- Drizzle a bit of the sauce directly over your boiled seafood. Reserve the rest for dipping on the side. It’s best served warm.
Video
Notes
Common Questions About Lotus Seafood Sauce Recipe
Here, we’ve got you covered with some common questions about the Lotus Seafood Sauce that people often ask.
1. What is seafood boil sauce made of?
From our experience, a great seafood boil sauce starts with butter and garlic – those two give it a rich, savory base. Then we add layers of flavor using Cajun seasoning, Old Bay, Creole spices, a bit of sweetness from sugar, lemon juice for tang, and chili oil for heat. The result is a bold, spicy, buttery sauce perfect for dipping or drizzling over seafood.
2. What are the ingredients for seafood sauce like Lotus Seafood’s?
We’ve tested this sauce a bunch of times, and the secret is in the blend of spices and aromatics. You’ll need butter, minced garlic, minced sweet onion, Cajun seasoning, Old Bay, Tony’s Creole seasoning, sugar, salt, chili oil, and fresh lemon juice. Each one adds depth, balance, and that unmistakable Louisiana-style flavor.
3. What ingredients should I use for a seafood boil?
When we do a full seafood boil at home, we usually include shrimp, crab legs, crawfish, corn on the cob, baby potatoes, and sometimes sausage. They all pair perfectly with the Lotus-style seafood sauce. The sauce seeps into the cracks and crevices, coating everything with buttery, spicy flavor.
4. What sauce is best for seafood?
Honestly, this buttery Cajun-style seafood sauce is our go-to. It’s flavorful, spicy, and perfect for dipping everything from shrimp to lobster tails. If you like a bold, garlicky sauce with just enough heat and tang, this one’s hard to beat.
5. Can I make this seafood sauce less spicy?
Absolutely. From our own kitchen experience, just reduce the chili oil or skip it altogether. You’ll still get great flavor from the Cajun and Creole seasonings without the extra kick. Taste as you go and adjust to your spice level.
6. Can I use margarine instead of butter?
Technically yes, but we’ve found that real unsalted butter gives the sauce a richer, smoother taste. Margarine just doesn’t deliver the same depth of flavor, especially when blending with garlic and spices.
7. How long does seafood boil sauce last in the fridge?
If stored in an airtight container, it keeps well for up to 5 days. We usually reheat it on low heat and give it a good stir before using again – the flavors get even better after a day or two!
8. Can I freeze this sauce for later?
Yes! We’ve frozen leftovers before with great results. Just let the sauce cool completely, pour it into a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly on the stove.
9. What can I dip in this seafood sauce besides seafood?
Oh, so many things! We love dipping boiled potatoes, corn on the cob, sausage links, and even chunks of toasted bread into this sauce. It’s versatile and makes any side taste incredible.
10. Can I double the recipe for a large seafood boil?
Definitely – and we’ve done it for parties. Just double each ingredient proportionally and be sure to use a large enough saucepan. It reheats beautifully, so making extra is always a good idea.
This Lotus Seafood Sauce recipe brings restaurant-level flavor straight to your kitchen. It’s quick, easy, and sure to upgrade your next seafood night. Want more Southern-inspired seafood recipes like this one? Bookmark this blog and don’t forget to share it with your fellow seafood lovers!
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I can’t believe how easy this sauce is to make, yet it tastes like something from a gourmet kitchen.