Boil Season: Seafood & Crawfish Favorites (with the Right Sauces!)

For fast ‘n easy get-togethers, keep our ready-to-squeeze sauces in the fridge. Our Creamy Cocktail Sauce is a must for shrimp cocktail or oysters on the half shell, and Creole Tartar Sauce is the go-to for a fish fry.

Creamy, spicy and easily made with simple, fridge-friendly ingredients and Blue Plate Hot & Spicy Mayo, this recipe is perfect for dipping boiled crawfish and jumbo shrimp, fried seafood and crab cakes – and for dressing seafood po-boys.

Savor the coastal flavor of these easy-to-make Southern crab cakes, packed full of fresh lump crab meat and cooked to crispy, golden perfection. Serve with creamy Blue Plate Creole Tartar Sauce – That’s the good stuff!

Blue Plate Creamy Cocktail Sauce has a zesty horseradish kick that makes it the perfect dipping sauce for spicy boiled jumbo Gulf shrimp. This classic Southern appetizer and light luncheon dish never goes out of style.

Make these savory fritters with fresh Gulf Coast lump blue crab, or substitute shrimp or crawfish. The recipe calls for a delicious Louisiana remoulade sauce, but straight Blue Plate Hot & Spicy Mayo is a faster dipping-sauce option.

The more dipping sauces at a fish fry, the better. You can serve this with the Creole Ravigote Sauce in the recipe, but be sure to have some Creamy Cocktail Sauce and Creole Tartar Sauce on hand, too.