Looking for a seafood feast packed with bold flavors? This Asian Cajun Seafood Boil with Garlic Butter Sauce is the perfect combination of Louisiana Cajun spices and Asian umami goodness. Fresh shrimp, crab, mussels, and lobster are boiled in a seasoned broth, then tossed in a rich garlic butter sauce infused with chili, lemongrass, and soy sauce.
Asian Cajun Seafood Boil with Garlic Butter Sauce Recipe
4
servings20
minutes40
minutes652
kcal1
hourKeep the screen of your device on
Ingredients
- For the Seafood Boil
500 g 1 lb shrimp
500 g 1 oz crab (Dungeness, snow, or king)
500 g 1 lb mussels or clams
2 2 lobster tails
4 4 ears corn
500 g 1 lb baby potatoes
2 2 smoked sausages
1.5 l 6 cup water
2 tablespoons 2 tablespoons Cajun seasoning
2 tablespoons 2 tablespoons Old Bay seasoning
1 tablespoon 1 tablespoon salt
1 1 lemon
4 4 garlic cloves
1 1 onion
- For the Garlic Butter Sauce
225 g 1 cup unsalted butter
8 8 garlic cloves
1 tablespoon 1 tablespoon ginger
2 tablespoon 2 tablespoon Cajun seasoning
1 tablespoon 1 tablespoon smoked paprika
1 tablespoon 1 tablespoon fish sauce (or soy sauce)
1 tablespoon 1 tablespoon oyster sauce
1 tablespoon 1 tablespoon honey
1 tablespoon 1 tablespoon lemon juice
1 teaspoon 1 teaspoon chili flakes
1 teaspoon 1 teaspoon lemongrass paste (optional)
1 tablespoon 1 tablespoon cornstarch
2 tablespoons 2 tablespoons water
Equipment
large pot- wooden spoon
- Saucepan
- Large mixing bowl
- slotted spoon
Directions
- Prepare the Seafood Boil
- Fill a large stockpot with the water.
- Add Cajun seasoning, Old Bay, salt, smashed garlic, onion, and lemon halves to the pot. Bring to a boil.
- Add potatoes and sausage first, boiling for 10 minutes until slightly tender.
- Add corn and cook for another 5 minutes.
- Add crab, lobster tails, shrimp, and mussels/clams. Cover and boil for 5-7 minutes or until shellfish are cooked and mussels open.
- Drain the seafood and vegetables, reserving a little stock for the sauce.
- Make the Garlic Butter Sauce
- In a saucepan over medium heat, melt butter. Add garlic and ginger, cooking until fragrant.
- Stir in Cajun seasoning, paprika, fish sauce, oyster sauce, honey, lemon juice, chili flakes, and lemongrass paste. Cook for 1-2 minutes.
- Add reserved broth and simmer for another 2 minutes.
- If a thicker sauce is preferred, mix cornstarch with water and stir into the sauce, cooking until thickened.
- Toss Everything Together
- Place the drained seafood and vegetables into a large bowl.
- Pour the garlic butter sauce over everything and toss well to coat.
- Garnish with fresh cilantro or parsley and serve with lemon wedges.
Notes
- Customize the Heat : Adjust Cajun seasoning and chili flakes to your spice preference.
What seafood works best for this boil?
You can use a mix of shrimp, crab (Dungeness, snow, or king), mussels, clams, and lobster. Feel free to customize based on availability and preference.
Can I make this recipe less spicy?
Yes! Reduce the Cajun seasoning and chili flakes or use a mild version of Cajun seasoning for less heat. You can also add a little extra honey or butter to balance the spice.
How do I prevent overcooking the seafood?
Cook the seafood last and only for a few minutes. Shrimp turn pink when done, mussels and clams open, and crab/lobster turn bright red. Remove immediately once cooked.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep by chopping ingredients and making the garlic butter sauce in advance. Reheat the sauce gently before tossing with freshly boiled seafood.
How should I serve this dish?
Pour everything onto a large platter or directly onto a lined table for a fun, hands-on eating experience. Serve with lemon wedges, steamed rice, or garlic bread.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat with extra butter to prevent the seafood from becoming rubbery.
What’s a good drink pairing for this dish?
A cold beer, lemonade, iced tea, or even a light white wine like Sauvignon Blanc pairs well with the bold flavors.
