Hot & Spicy Crawfish Dipping Sauce
Make this Louisiana-style sauce in minutes using simple, fridge-friendly ingredients, starting with Blue Plate Hot & Spicy Mayo – That’s the good stuff! Creamy, tangy, and a little spicy, it’s perfect for dipping boiled crawfish and jumbo shrimp, fried seafood and crab cakes – and for dressing seafood po-boys.
Ingredients
- 1 cup Blue Plate Hot & Spicy Mayonnaise
- 3 tablespoons Heinz® Chili Sauce (or substitute ketchup)
- 2 tablespoons coarse Creole mustard
- 2 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped fresh parsley, for garnish (optional)
Directions
- In a medium bowl, combine mayonnaise, chili sauce, mustard, horseradish, lemon juice, Cajun seasoning, garlic, and Worcestershire. Mix thoroughly. Serve in a small bowl for dipping, garnished with a sprinkling of chopped parsley, if desired.
- Store in an airtight container in the refrigerator for up to 7 days.
