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Lotus Seafood Crack Sauce Recipe (Copycat)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 cups

Ingredients
  

  • 2 cups unsalted butter
  • ¼ cup olive oil
  • 10 –12 cloves garlic finely minced
  • 1 small onion very finely chopped
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon cayenne pepper adjust to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chicken bouillon powder optional but recommended
  • 1 –2 teaspoons crushed red pepper flakes optional
  • 1 tablespoon hot sauce optional

Instructions
 

  • Add butter and olive oil to a saucepan over medium-low heat and melt slowly
  • Add chopped onion and cook until soft and translucent
  • Stir in minced garlic and cook briefly until fragrant
  • Add paprika, smoked paprika, Cajun seasoning, Old Bay, onion powder, garlic powder, black pepper, white pepper, and cayenne
  • Stir constantly to bloom the spices without burning
  • Add brown sugar and stir until dissolved
  • Pour in lemon juice and Worcestershire sauce
  • Stir in chicken bouillon powder if using
  • Reduce heat to low and let the sauce simmer gently, stirring often
  • Add red pepper flakes or hot sauce if using
  • Simmer until slightly thickened and deeply flavored
  • Taste and adjust salt, heat, or acidity as needed

Notes

Use unsalted butter to control the salt level, especially with Cajun seasoning and bouillon
Keep heat low to prevent the butter from separating or garlic from burning
This sauce thickens as it cools; reheat gently before serving
Best served warm and tossed directly with seafood for maximum flavor coating
Flavors deepen after resting, making it even better the next day