Every time I think about seafood nights at home, this sauce jumps into my mind. The Lotus Seafood Crack Sauce Recipe has a flavor that keeps pulling you back with its garlic, spices, butter, and heat.
I’ve made my copycat Lotus Crack Sauce so many times for shrimp boils, dipping appetizers, and even for grilled fish. It fits right into any seafood meal, brings strong flavors, and adds that touch you expect from Lotus Seafood.
This is the sauce people whisper about, the one guests ask me to pass around more than once, and the one I keep in a jar for quick meals.
If you’ve ever enjoyed a seafood dish that felt like it needed a little more taste, this sauce is the fix. It’s easy, fast, and full of seasonings like Old Bay seasoning, Cajun seasoning, paprika, garlic powder, onions, and black pepper.
Why Is It Called “Crack Sauce”?
The name comes from how people react to it. Once you taste this mix of butter, garlic mixture, Cajun seasoning, Old Bay seasoning, paprika, lemon juice, and cream, you want more. The flavors cling to seafood dishes in the best way.
The taste is strong but balanced, the texture is smooth, and the seasonings bring enough heat to keep you dipping again and again. It’s the kind of sauce you talk about after the meal.
My Go-To Lotus Seafood Crack Sauce Recipe Guide
This Lotus Seafood Crack Sauce Recipe gives you a creamy, garlic-packed sauce with spices that cling to every bite. It brings the same taste you know from Lotus Seafood, and it works with boiled shrimp, crab legs, crawfish, salmon, or even fries as a dipping sauce.
RECIPE OVERVIEW
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Cuisine: Seafood / American
- Course: Sauce / Dip
- Yield: About 1½ cups
- Calories: ~130 per tablespoon (estimate)
Ingredients
Here’s everything you need to make your own Copycat Lotus Crack Sauce at home:
- 1 stick (½ cup) butter
- ½ cup heavy cream
- ½ cup diced onion
- 5–6 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 tablespoon lemon juice
- Salt to taste
Optional Add-Ins
- A splash of chicken broth for a thinner sauce
- Chili flakes for more heat
- Melted cheese for a thicker dip
- Extra lemon juice for sharper flavor
Ingredient Notes
- Butter: Gives the sauce the base richness you expect from Lotus Seafood Sauce.
- Heavy cream: This creates the soft texture that stays on seafood.
- Seasonings: The mix of Cajun, Old Bay, paprika, garlic powder, and black pepper creates the familiar flavor you get in the crack sauce Lotus fans love.
- Garlic + onions: The heart of the sauce. Don’t rush this step.
Instructions:
Step 1: Melt The Butter
Place a saucepan on medium heat and melt the butter. You want it smooth, not brown. Once it melts, the kitchen already starts to smell good.
Step 2: Cook The Onions
Add the diced onions. Stir them around until they soften. You’re looking for a soft texture, not browning. This is where the base of your flavor starts.
Step 3: Add The Garlic
Add your minced garlic. Stir gently and let the garlic mixture cook until you smell the fragrance. Garlic burns fast, so keep the heat steady.
Step 4: Add The Seasonings
Add Cajun seasoning, Old Bay seasoning, paprika, dried parsley, garlic powder, and black pepper. Mix everything so the spices cook into the butter. The color turns deeper, and the aroma gets stronger.
Step 5: Pour In The Heavy Cream
Slowly pour in the heavy cream. Stir until the mixture becomes smooth and creamy. This gives the sauce its signature texture.
Step 6: Add Lemon Juice
Add the lemon juice to balance the heat and add freshness.
Step 7: Simmer
Let the sauce simmer for 3–4 minutes. Don’t rush this part. The flavors start settling, and the sauce thickens.
Step 8: Taste And Adjust
Taste your sauce. Add salt only if needed because many seasonings already have salt. Adjust lemon juice or spices depending on your preference.
Step 9: Serve Warm
Your homemade Lotus Seafood Crack Sauce is ready. Serve it warm so the butter and cream stay smooth and easy to pour. I love keeping it at the same warm, silky consistency I use for my sauces at home, just like I do with my lava-style dips from my Taco Bell Lava Sauce Recipe.
Best Seafood Pairings
This sauce goes with almost any seafood dish, but here are my favorite serving ideas:
- Shrimp boil
- Grilled shrimp skewers
- Fried shrimp as a dipping sauce
- Boiled crab legs
- Lobster tails
- Crawfish boils
- Salmon fillets
- Fish tacos
- Dipping for fries or fried fish appetizers
- Spread inside seafood sandwiches
If you want seafood boil inspiration, many home cooks love reading guides from Seafood boil experts online like the ones on Serious Eats (great for technique).
Storage Instructions
- Fridge: Store in a glass jar up to 5 days.
- Freezer: You can freeze up to 1 month.
- Reheat: Warm slowly on low heat so the butter and cream don’t separate. Add a splash of cream if needed.
Tips For The Perfect Sauce (My Personal Notes)
- Cook the onions long enough for softness. It gives a better texture.
- If you want a smoother sauce, blend it after cooking.
- For more heat, add cayenne or chili flakes.
- If your sauce gets too thick, add a small splash of cream or broth.
- Lemon juice balances the flavors when the sauce feels heavy.
- Always taste as you go. This sauce depends on flavor balance.
Frequently Asked Questions
What Is Lotus Crack Sauce Made Of?
It’s made with butter, garlic, onions, heavy cream, Cajun seasoning, Old Bay seasoning, paprika, garlic powder, lemon juice, and black pepper.
Is This The Same As Lotus Seafood Sauce From The Restaurant?
This is a close copycat version with similar flavors and texture. The taste comes close to the original.
Can I Make It Without Cream?
Yes. You can replace heavy cream with half-and-half or evaporated milk, but the sauce will be lighter.
Can I Use This Sauce For Non-Seafood Dishes?
Yes. It tastes good with chicken, fries, sandwiches, pasta, and dipping appetizers.
How Do I Fix A Sauce That Gets Too Thick?
Add a splash of cream or broth and warm it gently.
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