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.