Seafood Boil Dipping Sauce
When everyone gathers around for the boil, mix and shake this good stuff in a deli bucket and place it right on the table for dipping crawfish tails, shrimp, and crab. It’s the perfect Gulf Coast seafood boil dipping sauce – rich ’n creamy, full of classic cocktail and remoulade flavors.
Yield:
About 1 3/4 cups (Enough for a 16-oz deli bucket)
Ingredients
- 1 cup Blue Plate Mayonnaise
- 1/4 cup ketchup
- 2 tablespoons coarse Creole mustard
- 2 tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 2 teaspoons lemon juice
Directions
- Add all the ingredients directly to a 16-ounce deli bucket; press the lid to secure it tightly and shake vigorously until smooth and creamy. Taste and adjust seasoning if desired. (Alternatively, use a mixing bowl and whisk it.)
- Cover and refrigerate until ready to serve.
