Today I will show you how to prepare the Juicy Crab Juicy special sauce recipe at home.
At first, it might seem unbelievable, but famous restaurant meals and sauces can be recreated at home perfectly. You don’t need any special kitchen equipment or ingredient to do it. Just use the best, fresh ingredients available to you, look for a reliable recipe, plan, and get down to it.
Juicy Crab is a very popular place, sometimes called a „fast food joint with a liquor license”. There are some elements resembling a fast-food chain, but the quality of seafood is beyond excellent in every Juicy Crab.
There is a variety of fresh crabs, lobster, crawfish, calamari, and shrimp to choose from, seasoned to bring out the best in these fresh staples.
The Cajun lemony, spicy, and garlicky sauces make these dishes unforgettable. The New Orleans-style culinary heritage is strong in this one since its 2015 opening.
There aren’t many visitors who haven’t tried and fallen in love with a Juicy Crab dish since then. People especially enjoy their homey sauces.
What is the Juicy crab juicy special sauce?
The juicy sauce is a heavy mixture of spices, chili, pepper, and sticky butter, best to taste with chicken or seafood, grilled, or boiled.
With this juicy sauce, there is no such thing as a boring dish; it undoubtedly brings together the most robust spices in one meal. Crabs are particularly good for making them with.
It’s a Creole, Cajun combination of flavors. The butter, garlic, and onions are essential, so be generous when adding them! Broth thins the butter and prevents the dish from getting watery.
Try to only mix in ingredients that add to the overall taste. Water would just bland down the flavors and mess up the texture. If this isn’t quite what you’re looking for and you want something with more of a cream base I really love the Hello Fresh cream sauce recipe.
What ingredients do I need for this sauce?
Garlic and onion, as well as a variety of peppers, are the main ingredients in this luscious and unique sauce.
Use as many as you can; lemon pepper, cayenne pepper, black pepper, alligator pepper, red chili pepper flakes, six pepper blend mix, ascent pepper.
All of these peppers may appear to be excessive, but a small amount of each will make this sauce oh-so-delicious. Depending on how spicy you want this meal, you can add a little or a lot.
You can add garlic and onions as powder, paste, or the vegetables cut into small cubes. To accentuate the flavors, add some powder, and regular ones as well. These will enhance each other during cooking.
Besides a thick butter, salted and unsalted, you will need Creole or Cajun seasoning, oregano or marjoram, old bay seasoning. Be careful with adding too much old bay because it can turn the flavor too bitter, saucy, and acidic.
You are also going to need some chicken or bouillon broth. Water is not the best to use with sauces if you want a bold flavor, as it will thin out the taste. Adding broth can deepen the flavors.
Juicy Crab Juicy Special Sauce Recipe
Ingredients
- 2 sticks Salted butter
- 2 sticks Unsalted butter
- 2 Cloves minced garlic
- 1 White onion
- 1/2 Lemon squeezed
- 4 cups Bbroth, chicken, or seafood
- 1 tbsp Salt
- 2 tbsp Brown sugar
- 1 tbsp Lemon pepper
- 1 tbsp Chili powder
- 1 tbsp Red pepper flakes
- 1 tbsp Cayenne pepper
- 1 tbsp Six pepper blend
- 1 tbsp Creole or Cajun seasoning
- ½ tbsp Old bay mix
- 1 tbsp Paprika
- 3 tbsp Onion powder
- 2 tbsp Garlic powder
- 1 tbsp Oregano or marjoram (dried)
Instructions
- First, put the butter, onions, and garlic in a food processor and work them together until slithery smooth. Work through them slowly, on low power.
- Heat them in a saucepan, on medium heat. Mix in all the spices and seasonings, and turn the heat down to low, simmering the sauce.
- Stir it frequently, fully blending everything until it begins to thicken and darken somewhat. Now add the chicken or bouillon broth.
- Keep simmering on low heat. That’s best for sauces for bringing together the spices and flavors.
- You can add 1-2 tablespoons of Tabasco too, but it’s perfectly fine to skip it.
- Cook it further for about 20-25 minutes.
- After it's finished, you may pour it over anything or cook meats, fish, or crab in it.
- If the sauce is too watery, you can thicken it with cornstarch.
Can I replace some ingredients?
To make a less fatty and lighter sauce, you can use half the butter and some olive oil. But keep some of that butter because spices need heavy fat to release their full flavor potential.
There are also a few ideas to give this sauce a good tweak.
Put some Sechuan sauce in it, just one or two tablespoons for some more heat.
Adding some more lemons and fewer peppers can create a more „summery” tone of flavor. If you loved how this recipe turned out, add celery seeds next time because they take it to a whole other level!
Tips and tricks for a better sauce
You can also add a few teaspoons of Tabasco sauce, and don’t be afraid to go overboard with onions or onion powder that’s the soul of this food!
This juicy special sauce will become bolder and better by leaving it in the fridge overnight as the flavors come together. Keep it in an airtight container, and cook the seafood or meat in it the next day.
Substitute Cajun or Creole spice for Zatarain spicing to get a more authentic and less “Juicy Crabby” dish.
Make sure to use less salt because Zatarain is already pretty salty. Add some brown sugar and fresh ginger to the sauce to make it more vibrant and slightly edgy. Another option to spice it up is to use lime instead of lemons.
Will this sauce taste like the original?
Copycat recipes can be disappointing. It’s not easy to keep up with the texture and execution of professionally designed foods and recipes made with industrial equipment and kitchens.
Professional restaurant sauces have some distinct techniques that set them apart from homemade sauces: a few tablespoons of neutral flavor alcohol, particularly for tomato-based or dessert sauces, adding shallots to sauces with onions and garlic for flavor-building, adding a few spoonfuls of demi-glace sauce to improve texture and depth of flavor, thickening with cornstarch or by reducing the sauce.
Strictly following the recipe and possibly powering the sauce through a filter will give you an impeccable, restaurant-quality sauce, tasting the same as in the Juicy Crabs.
Final words
This Juicy Crab copycat sauce calls for some spicy crabs or crawfish cooked in it with garlic-filled mashed potatoes on the side. Juicy Crab cooks the crabs in a bag with sauce and spices, so you should do the same for the real deal.
It’s also worth noting that Zatarain spice is used in Louisiana Cajun cuisine instead of Old Bay. This copycat recipe, on the other hand, is exactly how the restaurant sauce is made.
Aside from mashed potatoes, you can serve this sauce with other unexpected and creative sides.
Steamed buttery artichokes, rustic rosemary and nutmeg fries, Caesar salad with shrimp cooked in our sauce, and zucchini spaghetti topped with juicy special sauce are all worthy of serving to the most sophisticated culinary connoisseurs.
So, do you already know how to prepare the Juicy Crab Juicy special sauce recipe at home? Please, feel free to leave your comments below!
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