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Lotus Seafood Crack Sauce Recipe
Emma

Lotus Seafood Crack Sauce Recipe

If you’ve ever had a seafood boil from Lotus Seafood and found yourself dreaming about that rich, spicy, buttery sauce they drizzle over everything – you’re in the right place. This homemade version of the Lotus Seafood Crack Sauce is bold, buttery, and loaded with Cajun flavor that clings beautifully to crab, shrimp, crawfish, and more.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 4
Course: Sauce
Cuisine: American
Calories: 132
Ingredients Method Video Notes

Ingredients
  

  • 1 cup unsalted butter or margarine, as preferred
  • 2 teaspoons fresh garlic finely minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon cayenne pepper adjust to your spice level
  • ½ teaspoon granulated sugar
  • ½ teaspoon dried parsley optional

Method
 

  1. Soften or melt the butter in a mixing bowl. You can use unsalted butter or margarine, whichever you prefer.
  2. Finely mince about 2 teaspoons of fresh garlic and add to the butter. You can let the garlic drain slightly if it’s too juicy, but this step is flexible.
  3. Add garlic powder, onion powder, Old Bay seasoning, and cayenne pepper. These bring out that classic Cajun flavor profile.
  4. Add ½ teaspoon of sugar to balance the salt and heat. This step is subtle but helps unify the flavor.
  5. Add a pinch of dried parsley if desired – it’s mostly for color and visual appeal.
  6. Stir everything together until fully combined and smooth.
  7. Allow the sauce to sit for 5–10 minutes before using. This helps the flavors meld.8. Use immediately or store.
  8. Drizzle over freshly cooked seafood or brush it on while grilling or baking.

Video

Notes

Store any leftover sauce in an airtight container in the fridge for up to 5 days. To reheat, simply warm it in a saucepan over low heat or microwave in 15-second intervals until melted.