This garlic butter sauce for seafood is essential with fresh crab, shrimp, or clams. Made with just 4 simple ingredients, it takes only a few minutes to prepare and enhances seafood flavors without overpowering them.
My favorite seafood is Pacific Northwest Dungeness crab. Each year we camp on the beach and spend time at the docks catching our own, then enjoying it throughout the year.
When we clean and process crab, a bowl of this garlic butter sauce and a fork are always nearby. Truth be told, a lot of the crab never makes it to the refrigerator.
Dungeness crab is naturally sweet and delicate, so it doesn’t need heavy seasonings to shine. This buttery garlic sauce complements that sweet flavor and also pairs beautifully with clams, mussels, shrimp, or fish.
If you want other ways to use fresh crab, try crab risotto, crab deviled eggs, or a cheesy hot crab dip. For more garlic-forward condiments, a lemon garlic aioli or lemon dill sauce are great options.
⭐️Why You’ll Love This Recipe
- Quick and easy: Ready in under 10 minutes.
- Minimal ingredients: Only four ingredients but plenty of flavor.
- Versatile: Butter, garlic and lemon complement almost any seafood.
- Customizable: Add more garlic or finish with fresh herbs to suit your taste.
🧈Ingredients
Unsalted butter: Using unsalted butter gives you control over salt. If you use salted butter, wait to taste before adding extra sea salt.
Fresh garlic: Fresh garlic delivers the best flavor. Mince finely or use a garlic press to extract the garlic juices. Start with 6 cloves and increase to taste.
Sea salt: A pinch to season, adjust after tasting.
Fresh lemon juice: Adds brightness—about one tablespoon to finish the sauce.
Optional: Fresh herbs like parsley, chives, or dill, added off the heat for freshness.
🫕How to Make
Step 1: Cut butter into cubes and place in a small pot with a pinch of sea salt. Warm over medium-low heat and bring to a gentle simmer.
💡Pro tip: Keep the heat low to prevent the butter from browning or burning.
Step 2: Add the minced or pressed garlic and stir to combine.
Step 3: Simmer only until the garlic becomes fragrant—about 30 seconds to 1 minute. Remove from heat.
Step 4: Stir in the lemon juice, mix well, and transfer to a small serving dish. If you prefer a smooth sauce, strain through a fine-mesh sieve. Add fresh herbs if desired.
🍽Ways to Serve
Serve this warm with:
- Lump crab meat
- Shrimp
- Manila clams
- Mussels
- A light drizzle over cooked fish
❓Recipe FAQs
Garlic turns bitter if cooked too long or at too high a temperature. Cook the garlic just until fragrant—about 30 seconds to 1 minute—on low heat.
A classic seafood butter sauce is melted butter combined with fresh garlic and a pinch of salt. Lemon juice and fresh herbs can be added for brightness and aroma.
🦀Other Seafood Recipes
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Crab and Corn Chowder
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Dungeness Crab Recipes
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Garlic Butter Sauce for Seafood
-
Cold Crab Dip
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📋Recipe
Garlic Butter Sauce for Seafood
Pin Recipe
Equipment
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Small pot
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Citrus press (optional)
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Garlic press (optional)
Ingredients
- ½ Cup Unsalted Butter – 1 stick
- 6–8 Garlic cloves – pressed or minced
- Pinch of Sea salt – to taste
- 1 Tablespoon Fresh lemon juice
Optional
- Fresh herbs – dill, parsley, or chives
Instructions
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Dice the butter into cubes and place in a small pot with a pinch of sea salt. Warm over medium‑low heat until it reaches a gentle simmer.
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Add the minced or pressed garlic and stir to combine.
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Simmer only until the garlic becomes fragrant, about 30 seconds to 1 minute. Avoid browning the garlic to prevent bitterness.
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Remove from heat, stir in the lemon juice, and transfer to a small serving dish. Garnish with fresh herbs if using.
Optional
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For a smooth sauce, strain through a fine‑mesh sieve to remove garlic pieces.
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Add chopped fresh herbs off the heat for color and brightness.
Notes
Unsalted butter: Gives you control over seasoning. If you use salted butter, taste before adding extra salt.
Fresh garlic: Use fresh garlic for the best flavor; a garlic press helps extract juice and aroma.
Fresh herbs (optional): Parsley, chives, or dill are great finishes—add after removing from heat.
Cooking notes: Keep the butter on low heat and cook the garlic only until fragrant to avoid bitterness.