Asian Cajun Shellfish Boil

If you love the secret Vietnamese crawfish boil you will love this copycat recipe. This video deconstructs the delicious garlic butter sauce. In the restaurants they serve the shellfish in a plastic bag with the sauce covering the crawfish.

Yield: 4 servings
Community Recipe from


  • 1-2 pound(s) Shellfish
  • 1 package(s) crab boil
  • 2 cup(s) margarine
  • 3 head(s) garlic chopped
  • 2 tablespoon(s) Old Bay Seasoning
  • 2 tablespoon(s) paprika
  • 2 tablespoon(s) cayenne pepper
  • 2 tablespoon(s) lemon Pepper
  • 2 tablespoon(s) dry chicken powder
  • 1 garlic powder


  1. 1. Poor live crawfish or shellfish into sink and wash until water runs clear and all dirt and grime is washed away. Discard dead crawfish/shellfish

  2. 2. Cook shell fish in boiling water with crab boil package and 1 quartered lemon.

  3. 3. Make the sauce; melt the 2 cups of margarine in a saucepan.

  4. 4. Add 3 heads of chopped garlic to melted butter. Cook garlic until translucent.

  5. 5. Once the garlic is translucent, add ;
  6. a. 1 tbsp Old Bay Seasoning
  7. b. 1 tbsp Paprika
  8. c. 1 tbsp lemon pepper
  9. d. 1 tbsp dry chicken bouillon
  10. e. 1 tbsp cayenne pepper (add more for extra heat)

  11. 6. Simmer the sauce for 10 minutes and check for flavor. Add more seasoning as desired.

  12. 7. Put shell fish in a large plastic cooking bag or bowel, pour sauce over shell fish and toss with the sauce.

  13. 8. Sprinkle Tony’s Magic Dust over the Shellfish as desired before serving.

  14. Tony’s Magic Dust

  15. 1 tablespoon Old Bay Seasoning
  16. 1 tablespoon Paprika
  17. 1 tablespoon Garlic Powder
  18. 1 tablespoon dry chicken bullion
  19. 1 tablespoon Cayenne Pepper (optional)

  20. This is a video for the recipe.

December 2014

This recipe is a personal recipe added by foodnelson and has not been tested or endorsed by MyRecipes.

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