Are you looking for a flavorful and delicious sauce to add to your seafood dishes?
If so, then you must try the Angry Crab Trifecta Sauce Recipe! This sauce is a combination of three distinct flavors that will add a zesty kick to any seafood dish.
It is perfect for dipping crab legs, shrimp, or even drizzling over a seafood boil. With its blend of spices and seasonings, this sauce will elevate your seafood dishes to the next level.
What is Angry Crab Trifecta Sauce?
The Angry Crab Trifecta Sauce is a unique blend of three different flavors that come together to create a tangy and spicy sauce for seafood.
It combines the smoky flavors of Cajun seasoning, the heat from chili powder, and the zesty kick of old bay seasoning. The result is a well-balanced sauce that will take your seafood dishes to new heights.
What does it taste like?
The Angry Crab Trifecta Sauce has a complex and bold flavor profile. It starts off with a smoky and savory taste from the Cajun seasoning, followed by a subtle kick of heat from the chili powder.
The old bay seasoning adds a zesty and tangy element to the sauce, creating a perfect balance of flavors.
Overall, the sauce has a rich and flavorful taste that will leave your taste buds wanting more.
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Ingredients
INGREDIENTS FOR BOILING SEAFOOD
Crab legs: This is the star of this dish and will provide the base for the sauce.
Water: You will need plenty of water to boil your seafood in.
Shrimp: Jumbo king shrimp works best for this recipe, but you can use any type of shrimp you prefer.
Corn on the cob: The corn adds a sweet element to balance out the spicy sauce.
Red potatoes: The potatoes are a hearty addition to this recipe and soak up all the flavors of the sauce.
Seasonings: A variety of seasonings such as green seasoning, old bay, smoked paprika, and chili powder are used to add depth and flavor to the seafood.
Ingredients for Angry crab trifecta sauce
Butter: Butter is the base for the sauce and adds a rich and creamy texture.
Spices: Cajun seasoning, old bay seasoning, chili powder, and seafood seasoning give the sauce its distinct flavor profile.
Onion: The onion adds a sweet and savory flavor to the sauce.
Lemon: A squeeze of lemon juice adds a tangy element that balances out the heat from the spices.
Tips for Making the Perfect Angry Crab Trifecta Sauce
- Make sure to use plenty of water when boiling your seafood to ensure it cooks evenly.
- Don’t overcook the seafood as it can become rubbery and lose its flavor.
- Adjust the amount of spices and seasonings in the sauce according to your taste preferences. You can make it spicier or milder by adding more or less chili powder and chili flakes.
- For a creamier sauce, add in some heavy cream or coconut milk to the butter mixture before stirring in the spices.
- Don’t skimp on the lemon juice as it adds a refreshing and tangy element to the dish.
Directions
Step 1: Boiling:
In a large cooking pot, bring 16 cups of water to a boil. Add the snow crab legs and let them cook for 10 minutes. Next, add in the jumbo king shrimp and continue boiling for an additional 5 minutes.
Step 2: Adding Vegetables and Seasonings:
Then, add in the corn on the cob, red potatoes, green seasoning, old bay seasoning, smoked paprika, salt, chili powder, chili flakes (optional), complete seasoning, seafood seasoning, Maggie cubes or chicken broth, and minced garlic. Let everything cook for an additional 10 minutes until the potatoes are fork-tender.
Step 3: Making the sauce:
In a medium pot, melt butter over low heat. Add in the spices: Cajun seasoning, old bay seasoning, chili powder, seafood seasoning, and chili flakes (optional). Stir in the green seasoning and chopped onion. Let everything simmer for 5 minutes until the spices are well combined with the butter.
Step 4: Coating the Seafood:
Once your seafood is cooked, drain it from the pot and place it in a roasting bag. Pour the sauce over the seafood in the roasting bag and gently mix it well, ensuring that all the seafood is coated in the sauce. Let the seafood sit in the roasting bag for a few minutes to allow the flavors to meld together.
Step 5: Serving:
Serve your Angry Crab Trifecta Sauce over a bed of rice or alongside some lemon wedges and chopped parsley for garnish. Enjoy your flavorful and spicy seafood dish!
Tips
- Make sure to use plenty of water when boiling your seafood to ensure it cooks evenly.
- Don’t overcook the seafood as it can become rubbery and lose its flavor.
- Adjust the amount of spices and seasonings in the sauce according to your taste preferences. You can make it spicier or milder by adding more or less chili powder and chili flakes.
- For a creamier sauce, add in some heavy cream or coconut milk to the butter mixture before stirring in the spices.
- Don’t skimp on the lemon juice as it adds a refreshing and tangy element to the dish.
Nutrition Information
What to serve with Angry Crab Trifecta Sauce?
• Grilled salmon
• Shrimp tacos
• Crab cakes
• Roasted vegetables
• Baked potatoes
• Steamed mussels
• Grilled oysters
• Fried fish
• Fried calamari
• Roasted chicken
How to store leftover Angry Crab Trifecta Sauce?
Leftover Angry Crab Trifecta Sauce can be stored in an airtight container in the refrigerator for up to one week. When storing the sauce, make sure to cool it completely before transferring it to the container.
What other substitutes can I use in Angry Crab Trifecta Sauce?
• For a vegetarian option, you can use tofu instead of seafood in this recipe.
• If you don’t have access to Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and dried thyme.
• You can also substitute the butter with olive oil for a healthier alternative.
• For a dairy-free option, you can use vegan butter or coconut oil.
Equipment
- Roasting bag
- big cooking pot for boiling seafood
- medium pot for cooking sauce
- Wooden spoon
Ingredients
INGREDIENTS FOR BOILING SEAFOOD
- 2 kg snow crab legs cutting in little piece
- 16 cups of water
- 2 kg raw jumbo king shrimp
- 8 corn on the cob cut into halves
- 10 small red potatoes
- 2 Tablespoon green seasoning
- 1 Tablespoon old bay seasoning
- 2 Tablespoon smoked paprika
- Pink Salt
- 1 tsp chili powder to taste
- Chili flakes optional
- 2 tsp complete seasoning
- 2 tsp seafood seasoning
- 8 Maggie cubes or chicken broth
- 8 cloves of garlic minced
Ingredients for Angry crab trifecta sauce
- 6 sticks garlic butter/ regular butter for sauce
- 1 tsp chili powder
- 2 Tablespoon smoked paprika
- 2 Tablespoon old bay seasoning
- 2 Tablespoon smoky Cajun seasoning
- 2 Tablespoon green seasoning
- 2 tsp seafood seasoning
- Some chili flakes
- 2 small onion
- Lemon pepper optional
Ingredients for Garnish
- Lemon
- Parsley
Instructions
- In a large cooking pot, bring 16 cups of water to a boil.
- Add the snow crab legs and let them cook for 10 minutes.
- Next, add in the jumbo king shrimp and continue boiling for an additional 5 minutes.
- Then, add in the corn on the cob, red potatoes, green seasoning, old bay seasoning, smoked paprika, salt, chili powder, chili flakes (optional), complete seasoning, seafood seasoning, Maggie cubes or chicken broth, and minced garlic.
- Let everything cook for an additional 10 minutes until the potatoes are fork-tender.
- In a medium pot, melt butter over low heat.
- Add in the spices: Cajun seasoning, old bay seasoning, chili powder, seafood seasoning, and chili flakes (optional).
- Stir in the green seasoning and chopped onion.
- Let everything simmer for 5 minutes until the spices are well combined with the butter.
- Once your seafood is cooked, drain it from the pot and place it in a roasting bag.
- Pour the sauce over the seafood in the roasting bag and gently mix it well, ensuring that all the seafood is coated in the sauce.
- Let the seafood sit in the roasting bag for a few minutes to allow the flavors to meld together.
- Serve your Angry Crab Trifecta Sauce over a bed of rice or alongside some lemon wedges and chopped parsley for garnish.
- Enjoy your flavorful and spicy seafood dish!
Notes
- Make sure to use plenty of water when boiling your seafood to ensure it cooks evenly.
- Don’t overcook the seafood as it can become rubbery and lose its flavor.
- Adjust the amount of spices and seasonings in the sauce according to your taste preferences. You can make it spicier or milder by adding more or less chili powder and chili flakes.
- For a creamier sauce, add in some heavy cream or coconut milk to the butter mixture before stirring in the spices.
- Don’t skimp on the lemon juice as it adds a refreshing and tangy element to the dish.
Nutrition
Frequently Asked Questions
How long can Angry Crab Trifecta Sauce be stored?
Leftover Angry Crab Trifecta Sauce can be stored in an airtight container in the refrigerator for up to one week.
Can I freeze Angry Crab Trifecta Sauce?
Yes, you can freeze the Angry Crab Trifecta Sauce in an airtight container for up to three months.
Can I substitute the chili powder in the Angry Crab Trifecta Sauce?
Yes, you can substitute chili powder with other spices such as cayenne pepper, smoked paprika, or even ground cumin.
Conclusion
The Angry Crab Trifecta Sauce Recipe is a unique and delicious sauce that is perfect for adding to a variety of seafood dishes.
With its spicy, savory, and tangy flavors, it adds a burst of flavor to any meal. It’s also versatile as you can adjust the spice level and use different seafood or even vegetarian alternatives. So, next time you’re craving some flavorful and spicy seafood, give this recipe a try!
So go ahead and gather your ingredients and get ready to make this mouth-watering dish – your taste buds will thank you! Happy Cooking!