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Lobster & Crab Butter Bombs Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Seafood Boil Sauce You Gotta Make in Your Pressure Cooker

This garlic butter seafood boil sauce is made in a pressure cooker for max flavor, with rich Cajun spices, a touch of sweetness, and bright notes of lemon.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 2.5 cups
Calories 182 kcal

Equipment

  • 1 Large Skillet

Ingredients
  

Main Ingredients

  • 2 cups Salted Butter
  • 1 Onion diced
  • 8 cloves Garlic diced
  • ¼ cup Cajun Seasoning
  • 2 tablespoons Old Bay
  • 1 tablespoon Onion Powder
  • 1 ½ tablespoons Brown Sugar
  • 1 tablespoon Red Pepper Flakes
  • 1 cup Chicken Stock
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Fresh Parsley chopped

Instructions
 

Instructions

  • Melt the salted butter in a large saucepan over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in diced garlic and cook for 1-2 minutes until fragrant.
  • Add the Cajun seasoning, Old Bay, onion powder, brown sugar, and red pepper flakes. Stir well.
  • Pour in chicken stock and bring to a gentle simmer.
  • Reduce heat to low and simmer the sauce 10-15 minutes, stirring occasionally.
  • Stir in lemon juice and cook for 2 more minutes.
  • Remove from heat and serve warm with your favorite seafood.

Notes

Adjust spice level to taste by reducing red pepper flakes. Use seafood stock instead of chicken stock for more depth. Freeze leftovers in portions for quick dinners.