Angry Crab Trifecta Sauce Recipe
Angry Crab Trifecta Sauce is a spicy and tangy sauce that is perfect for seafood dishes. It has just the right balance of flavors, including lemongrass, chili powder, garlic bulb and cloves, lemon pepper, old bay seasoning, ground paprika, yellow onion, garlic powder, oregano leaves, and cayenne pepper.
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Servings: 10 Servings
Calories: 97kcal
Equipment
- 1 large pan
- Manual Chopper
- Knife and cutting board
- Measuring spoons and cups.
Ingredients
- 6 sticks of unsalted butter
- 4 pcs lemongrass
- 2 Tbsp chili powder
- 2.5 Tbsp old bay seasoning
- 3 Tbsp lemon pepper
- 4 Tbsp ground paprika
- 2 Tbsp oregano leaves
- 1 yellow onion
- 3 bulb garlic
- 3 Tbsp garlic powder
- 1 Tbsp Seafood or chicken flavoring
- 1.5 Tbsp Cayenne pepper (optional)
Instructions
- In a large saucepan over medium heat, melt the butter and add in the lemongrass, chili powder, garlic bulb and cloves, lemon pepper, old bay seasoning, and ground paprika.
- Stir continuously until all the ingredients are combined and fragrant.
- Reduce the heat to low and add the yellow onion, garlic powder, oregano leaves, and cayenne pepper (if using). Give it a stir.
- Cook for 10-15 minutes or until the onions are soft, stirring occasionally.
- Add in seafood or chicken flavoring and stir to combine.
- Cook for another 5 minutes or until the ingredients are well incorporated.
- Remove from heat and let cool for a few minutes before serving.
- Enjoy your Angry Crab Trifecta Sauce!
Notes
– If you want to make the sauce spicier, feel free to add more chili powder or cayenne pepper.
– You can also adjust the level of heat by adding more or less lemon pepper.
– If the sauce is too thick, you can add a bit more butter or some broth to thin it out.
– To give the sauce an extra burst of flavor, you can add in some fresh herbs such as parsley or cilantro.
– Leftover Angry Crab Trifecta Sauce can be stored in a sealed container in the refrigerator for up to 5 days.