Crawfish Dipping Sauce
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Crawfish Dipping Sauce doesn’t get more delicious than a creamy and spicy sauce. This sauce is creamy and zesty, the perfect condiment for crawfish, shrimp, sandwiches, wraps, and burgers. It’s simple, super flavorful, and so delicious with fresh crawfish.
You may also hear this sauce called Cajun Dipping Sauce.
Crawfish Dipping Sauce
Every food needs a sauce, in my opinion. Crawfish is no exception. This sauce is made of mayo, ketchup, hot sauce, lemon juice, Cajun seasoning, and Worcestershire sauce. It’s similar to Comeback Sauce.
Of course, you can adjust the heat level to whatever you like. If your crawfish are super hot, you may not want your crawfish sauce to be hot too.
Ingredients
- Mayonnaise
- Ketchup
- Hot sauce
- Lemon juice
- Cajun seasoning
- Worcestershire sauce
Do you dip your crawfish in a sauce?
If you haven’t in the past, try this sauce. You’ll love it. However, this is not just a sauce that great on crawfish. It’ll kick the flavor up on any protein. Try it with fish, chicken nuggets, and burgers.
Equipment you’ll need to make crawfish sauce
This dipping sauce recipe is super easy to make. I recommend making this recipe 4 to 12 hours before you plan to serve it. Let it chill in the fridge. It really gets better with a little time.
All you really need is measuring spoons, measuring cups, a bowl, and a spoon or whisk.
Don’t miss my Crawfish Boil Recipe and Crawfish Mac and Cheese is a must-make!
Crawfish Dipping Sauce
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Ingredients
- 1 and 3/4 cups mayonnaise
- 3/4 cup ketchup
- 1 tablespoon hot sauce or to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
Instructions
- Add all ingredients to a bowl and whisk until smooth.
- Cover tightly or pour into a container with a lid. Refrigerate for a few hours before you want to eat it to give flavors time to marry.
- Refrigerate any leftovers for up to 1 week.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
goes well with other foods too. great slathered on corn on the cob, roasted veggies, and even clams