Angry Crab Trifecta Sauce Recipe
Today, we are going to try a unique recipe for Angry Crab Trifecta Sauce. This Seafood Sauce Recipe is spicy and tangy and is the perfect accompaniment to crab dishes. It has just the right balance of ingredients and spices so that it doesn’t overpower the delicate flavor of the seafood.
Unlike other sauces, this one helps bring out and enhance the flavor of the crab meat. If you’re looking for delicious seafood sauce recipes, give this Angry Crab Trifecta Sauce Recipe a try!
In this article, we will discuss the ingredients and instructions for this seafood sauce recipe as well as some tips on how to make it even tastier. So, let’s get started!
What is Angry Crab Trifecta Sauce?
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.
The ingredients in this sauce work together to bring out the sweetness and flavor of the seafood.
What does it taste like?
Angry Crab Trifecta Sauce has a unique flavor that combines heat, spice, and sweetness. It starts off with a subtle spiciness from the chili powder, garlic bulb and cloves, lemon pepper, old bay seasoning, and ground paprika.
The yellow onion adds an earthy note while the oregano leaves give it a slightly herbal flavor.
The cayenne pepper adds an additional layer of heat that balances out the sweetness and tanginess of the sauce. It’s a complex blend of flavors that brings out the best in seafood dishes!
How did I first get introduced to the Angry Crab Trifecta Sauce?
I first discovered this unique seafood sauce during a beach vacation in the Caribbean. I had eaten plenty of fish, shellfish, and other seafood on our trip, but something was missing from these dishes – they weren’t as flavorful as I wanted them to be. Then, one day at the local market, I stumbled upon a bottle of Angry Crab Trifecta Sauce.
I was intrigued by the name and decided to give it a try. After trying it on some freshly-caught seafood, I was hooked! The sauce added a fantastic flavor that made the dishes taste even better.
How to Make Angry Crab Trifecta Sauce?
Making this seafood sauce is easy and only takes a few minutes to prepare. Below are the following ingredients & step-by-step guidelines for this recipe:
Ingredients
- Unsalted Butter: The butter is used as the base for this recipe, to give it a nice creamy consistency.
- Lemongrass: This herb has a citrusy flavor that complements the spicy flavors of the other ingredients.
- Chili Powder: Used to add some heat and spice to the sauce.
- Garlic Bulb & Cloves: Gives the sauce a nice garlicky flavor.
- Lemon Pepper: To give the sauce a bit of zestiness.
- Old Bay Seasoning: A unique blend of herbs and spices that adds a distinctive taste to this dish.
- Ground Paprika: Used to add color, depth, and smokiness to the sauce.
- Yellow Onion: Adds an earthiness to balance out the other flavors.
- Garlic Powder: To enhance the garlic flavor and add a bit of sweetness.
- Oregano Leaves: To give the sauce some herby notes.
- Cayenne Pepper (optional): For those who like their food extra spicy!
- Seafood or Chicken Flavoring: To give the sauce an extra boost of flavor.
Step-by-step instructions
Step 1
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.
Step 2
Stir continuously until all the ingredients are combined and fragrant.
Step 3
Reduce the heat to low and add the yellow onion, garlic powder, oregano leaves, and cayenne pepper (if using). Give it a stir.
Step 4
Cook for 10-15 minutes or until the onions are soft, stirring occasionally.
Step 5
Add in seafood or chicken flavoring and stir to combine.
Step 6
Cook for another 5 minutes or until the ingredients are well incorporated.
Step 7
Remove from heat and let cool for a few minutes before serving.
Step 8
Enjoy your Angry Crab Trifecta Sauce!
Tips
– 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.
Nutrition Information
This Angry Crab Trifecta Sauce recipe is packed with flavor, and surprisingly low on calories. The nutrition information per (3 tablespoons) is as follows:
Total Fat: 10 grams
Saturated Fat: 6 grams
Cholesterol: 25 milligrams
Carbohydrates: 3 grams
Protein: 1 gram
Sodium: 529 milligrams
Fiber: 1 gram
What to serve with Angry Crab Trifecta Sauce?
This delicious and flavorful sauce is the perfect accompaniment to any seafood dish, from boiled shrimp to grilled fish. It adds an extra burst of flavor that will take your dishes to the next level!
Serve Angry Crab Trifecta Sauce with steamed or boiled vegetables for a lighter meal, or pair it with some rice for a heartier option. It can also be used as a dip for chips or crackers or even served on top of fried seafood like calamari.
How to store leftover Angry Crab Trifecta Sauce?
You can store leftover Angry Crab Trifecta Sauce in an airtight container in the refrigerator for up to 5 days. For best results, it should be transferred to a glass jar or other non-reactive container and tightly sealed.
To reheat, simply place the sauce in a pan over medium heat until the desired temperature is reached.
Can pregnant women eat this?
Yes, this Angry Crab Trifecta Sauce is safe for pregnant women to consume in moderation. However, pregnant women should avoid eating undercooked seafood as it may contain harmful bacteria.
It’s best to check with your doctor before consuming any seafood dishes during pregnancy.
Wrapping Up
Angry Crab Trifecta Sauce is a delicious and flavorful sauce that makes the perfect accompaniment to any seafood dish. It adds an extra burst of flavor that will take your dishes to the next level!
Store leftover sauce in an airtight container for up to 5 days, and adjust the heat level by substituting chili powder with cayenne pepper or smoked paprika.
Thank you for reading! We hope this article has been helpful in teaching you how to make and store Angry Crab Trifecta Sauce.
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Angry Crab Trifecta Sauce Recipe
Description
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.
Ingredients You’ll Need
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!
Frequently Asked Questions
This Angry Crab Trifecta Sauce is a great accompaniment to any seafood dish, from boiled shrimp and fish fillets to grilled seafood such as salmon or crabs. It can even be used as a dip for chips or crackers, or served on top of fried seafood like calamari. The possibilities are endless!
Yes, you can use vegetable broth instead of butter to make the Angry Crab Trifecta Sauce. To do this, simply replace the melted butter with the same amount of vegetable broth in Step 1.
Heat the vegetable broth over medium heat and proceed as normal, stirring until all ingredients are combined and fragrant. Reducing the heat to low, cook for 10-15 minutes or until the onions are soft before adding in the seafood or chicken flavoring.
Continue cooking for another 5 minutes or until the ingredients are well incorporated, then remove from heat and let cool before serving. Note that this will result in a slightly less rich and creamy sauce as compared to using butter.
Yes, you can substitute the chili powder for something else. Depending on your desired level of heat and flavor, you can substitute the chili powder with cayenne pepper or smoked paprika.
If using cayenne pepper, start with 1 teaspoon and add more if needed. Cayenne has a spicier flavor than chili powder, so you may want to start with a lower amount and gradually add more until the desired heat level is reached.
Smoked paprika can also be used in place of chili powder. Start with 1 teaspoon and adjust as needed, depending on the flavor profile you’re looking for. Smoked paprika will give the sauce a smokier flavor, so use it sparingly if you don’t want a strong smoky taste.
Both of these substitutes will provide flavor to the sauce without adding too much heat. If you prefer a spicier sauce, however, you can stick with chili powder or even add in some red pepper flakes for an extra kick.
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