Delicious seafood dishes and all the fixin’s are a treat any day of the week and any time of year. Whether you prefer your fish fried, grilled, dipped in a creamy tartar sauce, nestled alongside coleslaw, or served with a heaping helping of mac ‘n cheese, you’ll find all the best recipes here just waiting to satisfy.

Catfish Po-boy

Fried Catfish with Creole Ravigote Sauce

Crab Cakes with Smoked Paprika Mayonnaise

Fish Tacos with Corn Salsa

Grilled Red Snapper with Avocado Mayo and Salsa Verde

Marinated in a creamy mixture of avocado, Blue Plate mayo, and seasonings, red snapper on the grill benefits from big flavor + the non-stick power of mayo.

Seafood Po-Boys

• Shrimp Salad Po-Boy – Shrimp salad is served on French bread in the style of po-boy sandwiches, “dressed” with lettuce, tomato, mayonnaise and dill pickle.
• Fried Shrimp Po-Boy – One fried shrimp po-boy coming right up!
• Catfish Po-Boy – A classic! Or forego the French bread, add a squeeze of lemon, and start dipping your fried catfish.

Dipping Sauces

• Tartar Sauce – Quick and easy, this sauce offers a hint of cayenne, making it perfect for dipping fried fish or dressing a po-boy.
• Pink Fry Sauce – A close cousin to Sriracha Comeback Sauce, this one features Blue Plate mayo, ketchup, Worcestershire sauce and seasonings.
• Sriracha Comeback Sauce – A Mississippi favorite for dipping boiled or fried seafood, this Comeback sauce doubles as a great salad dressing.
• Louisiana-Style Remoulade Sauce – In Louisiana, remoulade is a staple at any fish fry or seafood meal.

Delicious Sides

• Buttermilk Coleslaw – Tangy, creamy, and perfect alongside your favorite fried fish.
• Traditional Coleslaw –  This well-balanced slaw hails from an old Southern family recipe.
• Tangy Collard Green Coleslaw – A great combo of flavors that offers lots of color, nutrition, and crunch.
• Creamiest Ever Macaroni and Cheese – Blue Plate mayo, Greek yogurt and sharp cheddar make this side a must-have with fried fish.

Sweet Tea

Nothing quenches your thirst during a fish fry like a pitcher of sweet tea. Luzianne family-size iced sweet tea bags make it a cinch to enjoy.

Parades might not be rolling this Mardi Gras season, but the good times are! New Orleanians are making their own fun, decorating their front porches to look like Mardi Gras parade floats with help from local artists. It’s called “Yardi Gras” – and like with any Mardi Gras party, you gotta have food! Here are some top recipes to help everyone around the world pass a good time Mardi Gras style, on their porches, patios and in their yards. Happy Mardi Gras, y’all!

Ham and Swiss Po-Boy

A simple ham and cheese po-boy wrapped in foil is synonymous in New Orleans with family get-togethers (however large or small) and carnival parades (even if it’s a parade of homes!). Serve the ham thin-sliced (we used a local NOLA brand, Chisesi’s Pride® Ham) on flaky New Orleans-style French bread dressed with mayonnaise, a swipe of yellow mustard, ripe tomatoes and plenty of lettuce.

French Fry Po-Boy

New Orleanians love their po-boy sandwiches – locally baked French bread stuffed with any number of cold cuts or fried seafood – but the simple french-fry po-boy still reigns as the original comfort food meal. It’s traditionally dressed with lettuce, tomato, mayonnaise and pickle with the option to be drenched in brown gravy.

Spicy Marinated Chicken Wings with Creamy BBQ Dipping Sauce

Crispy and bursting with spicy, sweet & sour flavor, these wings are dangerously addictive! Marinate them overnight and serve with our Alabama-Style White BBQ Sauce or your favorite dipping sauce.

Pork Chop Po-Boy

Pan-fried pork chops on French bread are a corner-store special, found on the menu in small neighborhood groceries and convenience stores across New Orleans. They make an easy lunch, dinner or snack to go – a traditional food to fill up on for a big day at work or play.

Bacon and Pimento Cheese Deviled Eggs

Pimento cheese and deviled eggs are two down-home favorites, now combined into one delicious easy-to-make appetizer that will be the hit of any gathering.

Crispy Chicken Fingers with Sriracha Comeback Sauce

Always a crowd-pleasing favorite, crispy chicken fingers are an easy Yardi Gras win. Combine with  Sriracha Comeback Sauce 0r pink fry sauce, for the kids, they’ll keep coming back for more.

Pimento or pimiento? No matter what you call it, this Southern favorite is a staple spread and crowd-pleasing dip. You can serve with crackers, celery or carrot sticks or your favorite sturdy chips, and customize to your liking with Blue Plate for the perfect pimento party.

These easy-to-make recipes will be a hit anytime. 

Pimiento Cheese Dip

Bacon Pimento Cheese Dip

Bacon and Pimento Cheese Deviled Eggs

Grilled Pimiento Cheese Sandwiches

Jalapeno Pimento Cheese Dip

Pimento Cheese Patty Melt

Pulled Pork and Pimento Cheese Sandwich

Ham Mousse and Pimento Cheese on Saltines

The iconic New Orleans sandwich – call it “poboy” or “poor boy” (and that depends on who’s asked) – has more than one origin story, but well-accepted is the legend of the 1929 New Orleans streetcar strike, when the Martin brothers, owners of a small coffee stand and restaurant, fed the strikers free French-bread sandwiches. Today it’s served citywide on the same New Orleans style French bread, with all sorts of fillings from sliced ham to fried seafood, sausage, French fries, or roast beef. And when they ask if you want it “dressed,” most locals agree that if you say “yes,” your sandwich is likely to receive generous portions of the four essentials: shredded lettuce, sliced tomato, mayonnaise and sliced pickle. Innovative new poboy recipes are created every day across New Orleans, but here are five that have become New Orleans poboy classics:

New Orleans Style Roast Beef Debris Poboy

Debris (pronounced day-bree) is all of the tiny, tasty bits of beef that fall off a roast while it’s cooking, smothered in rich beef gravy.

Fried Shrimp Poboy

Plump, fresh Gulf shrimp, fried crispy and golden, make this sandwich a local favorite. It’s found on just about every po-boy shop menu in town, but it’s easy to make at home, too.

Vietnamese Spicy Cilantro Pork Poboy (Banh Mi)

This delicious fusion of New Orleans and Vietnamese cuisines features marinated roast pork, creamy mayonnaise and a garnish of fresh cucumber, cilantro and sweet-tart pickled vegetables – all loaded onto airy French bread.

Meatball & Onion Gravy Poboy

Bring on the napkins, because they’ll be needed for this messy po-boy. Use toasted, thick-sliced bread or a French loaf and enjoy the knockout flavor combination of beefy meatballs, bread, mayonnaise, gravy and onions.

New Orleans Crawfish Bread

This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.

As soon as the weather warms up, it is time to light that grill and host backyard barbecues or fire-up a quick dinner for the family. There’s always that moment though, when your delicate fish, perfect pork chop or beautifully marbled beef burgers flare up and get stuck to the grill. No matter how much oil you use, it still seems to happen. Remember, oil and water don’t mix, so when foods are cooking on the grill, the oil runs off and often causes flaming. Those flare-ups also cause delicate proteins such as fish to dry out and stick to the grill.

The Magnificent Non-Stick Power of Mayo

Have you ever tried using a thin layer of mayonnaise spread evenly over your fish, chicken or beef? Sounds crazy but it absolutely works! First of all, mayonnaise has a high smoking point so it will not burn like butter, or smoke like oil. Second, it adheres well to food, allowing it to release from the grill grates, without sticking. Blue Plate Mayonnaise is made with egg yolks, oil and vinegar, forming a delicious emulsion that stays put on meat, fish or vegetables – no slipping off with the juices. Mayonnaise encapsulates the foods you’re cooking, helping prevent food from sticking or getting dry, and it can add some incredible flavor. 

Mayo for Fun and Flavor!

This is where the fun begins! Think of Blue Plate Mayonnaise as a vehicle for flavor. Add any number of spices, herbs or citrus (finely grated peel or juice) to a couple tablespoons of Blue Plate mayonnaise, infusing the mayo with flavor that lends punch to whatever’s on the grill. As the liquid from the mayonnaise evaporates, the flavor condenses. It is a win-win-win situation for keeping foods from sticking, adding flavor to your foods and looking like the pro grill-master of your dreams. 

Recipes

Grilled Artichokes with Lemon Caper Aioli

Perfectly Grilled Rib-Eyes with Tarragon Mayonnaise

Grilled Red Snapper with Avocado Mayonnaise and Salsa Verde

If you’ve never tried it, a BLT bar might be your new best friend – whether you’re looking for an easy family meal or a great way to entertain. Everyone loves this classic combination of flavors, and a BLT bar loaded with delicious options lets kids and adults alike build their own sandwiches and have fun doing it.

What You Need

Creating a BLT bar is easy! You’ll want to offer a few different kinds of each of the basic sandwich components. Make sure to include a variety of whatever looks freshest, most interesting, and most colorful. Choose some hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some classic sandwich rolls – the type that can hold up under the stack of sandwich fixins it’s about to be stuffed with. Here’s the list:

• Crispy Bacon: Try hickory smoked bacon, peppered, maple flavored, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375° for about 15 minutes.
• Fresh Lettuce: Consider butter lettuce, romaine, curly or red leaf lettuce.
• Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes.
• Bread: Try Kaiser rolls, crusty white or whole-grain sliced bread and New Orleans style French bread, if you can get it.
• Creamy Condiments: Use your favorite kinds of Blue Plate® Mayonnaise straight from the jar and whip up some tasty spreads, too – like Lemony Mayonnaise,  Sriracha Comeback Sauce and Zesty Cajun Mayo.
• Extra Toppings & Sides: Set out avocado slices, sliced cheeses, sliced onions, salt & pepper, pickles and potato chips.

How to Assemble a BLT Bar

The great thing about a BLT bar is it can be prepped mostly ahead of time and served at room temperature. Here’s how it goes: Cook the bacon and arrange it on a platter on paper towels. Mix up your mayonnaise spreads and refrigerate until the last minute. When it’s time to eat, slice and arrange the tomatoes and lettuce on platters, set out the condiments, fire up the toaster and ring the dinner bell!

How do you BLT? There are so many ways.

Why not try a combination of hickory smoked bacon, beefsteak tomato, romaine lettuce, cheddar cheese, and Zesty Cajun Mayo on toasted sourdough? Or peppered bacon, Roma tomato, curly leaf lettuce, and straight up Blue Plate® Mayonnaise on a Kaiser roll? The possibilities are truly endless. And delicious!

 

How to Make the Creamiest Mac ’N’ Cheese

Our recipe for making creamy and delicious mac ’n’ cheese takes just a few ingredients, and involves a super simple hack – replacing the flour, milk and butter mixture (or Bechamel sauce) with Blue Plate® Mayonnaise.

No Stirring on the Stovetop

While a Bechamel sauce stirred on the stovetop eventually leads to creamy goodness, there’s a faster, easier way to get that same velvety consistency. A combination of mayonnaise, full-fat Greek yogurt, and freshly shredded sharp cheddar does the trick and offers a welcome tangy flavor, too. (Note: It’s worth shredding the cheddar yourself – it melts much better!)

Mix, Add Pasta & Bake

Simply combine mayo, yogurt and cheese in a large mixing bowl, and add cooked macaroni. Stir well, and pour into a buttered baking dish. Top with buttered bread crumbs for a great mix of creamy and crunchy textures, and bake at 350° for 30 minutes.

A Versatile Recipe Makes It Even Easier

With this recipe, you can use whole milk, 2% or skim, and non-fat or low-fat Greek yogurt, if that’s what you have on hand. (Of course, the resulting creaminess is best when using full-fat Greek yogurt.) Get ready to dig in and watch it quickly disappear!

RECIPE: Creamiest Ever Macaroni and Cheese

Ingredients:

8 ounces elbow macaroni (1/2 of a large package)

1 teaspoon salt

1 cup Blue Plate® Mayonnaise

1 cup full-fat Greek yogurt*

1 pound (about 4 cups) freshly grated sharp cheddar cheese

½ cup fresh bread crumbs**

1 tablespoon butter

BRING a gallon of water and salt to a boil over high heat in a large pot. Add macaroni and cook 10 minutes, stirring occasionally, or for the time on the package directions, until pasta is al dente. Drain and rinse.

COMBINE mayonnaise, yogurt and cheese in the bottom of a very large bowl. Mix thoroughly.

PREHEAT oven to 350 degrees. Coat an 11- by 7-inch or 12- by 12-inch baking dish with nonstick spray.

POUR drained macaroni into the bowl. Mix thoroughly, until pasta is evenly coated. Turn into prepared baking dish and smooth top with the back of a spoon.

HEAT butter in a large mug or small bowl for 30 seconds in microwave on HIGH, just until melted. Add bread crumbs and stir thoroughly to coat. Sprinkle bread crumbs evenly over macaroni.

BAKE 30 to 35 minutes, until the mixture does not slosh from side to side when the dish is gently shaken, and bread crumbs are golden brown. Let sit 10 minutes before serving.

COVER leftovers, if there are any, and refrigerate up to two days.

*This recipe will work with 2 percent low-fat or 0 percent non-fat Greek yogurt, but results are best with full-fat Greek yogurt.

**To easily turn 1 slice of white or wheat bread into fresh crumbs, tear the slice into pieces and process on low in a food processor into fine crumbs. If making ahead, store in a plastic resealable sandwich bag.

How to Make Southern-Style Drop Biscuits

Making light, fluffy homemade biscuits is so much easier than you think. Our recipe has just 3 ingredients and features a simple hack for replacing the butter and fat.

No Need to Knead

There’s no need to roll, cut or knead the dough. With these drop biscuits, simply
combine self-rising flour with milk and Blue Plate® Mayonnaise, mix well, and drop 2
tablespoons of dough at a time onto a baking sheet. Bake at 425° for 15-20 minutes.

Blue Plate Mayo = Great Texture & Flavor

The biscuits offer a deliciously moist and fluffy texture, thanks to Blue Plate Mayonnaise. Plus, they’re golden on the outside, soft on the inside, and perfect for spreading with jam and butter.

Add a Seasoning, Herb or Cheese

Add minced chives, basil, or garlic powder and Parmesan cheese. Our recipe is so
easy to personalize, you and your family can enjoy homemade biscuits just the way
you like them.

RECIPE: SOUTHERN DROP BISCUITS

Ingredients

1 cup milk

1/3 cup Blue Plate® Mayonnaise

2 cups self-rising* flour

Preparation

PREHEAT oven to 425 degrees. Coat a large cookie sheet with nonstick spray, or
cover with parchment or a silicone mat.

MIX milk and mayonnaise with a whisk in a large bowl. Whisk in flour slowly,
whisking just enough to combine. Scrape down sides. If mixture is too thin, add
additional flour in ¼ cup increments until dough can be scooped.

DROP about 2 tablespoons dough at a time onto the prepared cookie sheet, about
2 inches apart. Bake 15 to 20 minutes, until golden brown. Serve warm. Wrap
leftovers and store at room temperature for up to 2 days.

*If you don’t have self-rising flour, substitute 2 cups all-purpose flour plus 3
teaspoons baking powder and 1 teaspoon salt.

How to Make Crispy Baked Chicken Fingers

Who knew that one ingredient that could make chicken fingers faster and keep the
crispy outer coating in place? Well here’s a hack that really does the trick.

1-Step Quicker

While other chicken finger recipes usually call for a coating of flour and egg before
adding the breadcrumb mixture, our recipe is one-step quicker by going straight for
the mayonnaise. Plus, the whole family will love this fast, easy and delicious dish.

The Breading Sticks Better

Simply brush your chicken pieces with a creamy mixture of Blue Plate® Mayonnaise and
Creole seasoning, and then press into a savory coating of Panko bread crumbs, shredded Parmesan and spices. You’ll find that the breading sticks better to the chicken, and the finished dish offers up great tangy flavor – as well as a golden crust.

Serve with Comeback Sauce

To top it off, be sure to serve the chicken fingers with our Sriracha Comeback Sauce – a mayo lover’s dipping sauce that’s also delicious with boiled seafood.

RECIPE: CRISPY BAKED CHICKEN FINGERS WITH SRIRACHA COMEBACK SAUCE

Ingredients

1 pound chicken breasts, cut in 1-inch-wide strips

Favorite chicken seasoning

1/3 cup Blue Plate® Real Mayonnaise

¼ teaspoon Creole seasoning

1 cup panko bread crumbs

½ cup shredded Parmesan cheese

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon white pepper

Preparation

COAT a shallow baking pan and a rack that fits inside it with nonstick spray.
Preheat oven to 425 degrees.

DRY chicken pieces with paper towels and season lightly with chicken seasoning.
Let sit while mixing the mayonnaise and bread crumb mixtures.

COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large
shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white
pepper.

BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet
one-dry method for hands: Hold chicken in one hand and brush on the
mayonnaise; use the other hand to press it into the crumbs and turn it, pressing
the second side into the crumbs to adhere. Put the coated chicken on prepared
rack.

BAKE 25 to 30 minutes, just until juices run clear or an instant-read thermometer
reads 160 degrees. Do not overbake. Serve hot with the sauce.

Sriracha Comeback Sauce

1 cup Blue Plate® Mayonnaise

2 tablespoons ketchup

2 tablespoons Sriracha Hot Chili Sauce

1 tablespoon olive oil

2 teaspoons fresh lemon juice

2 teaspoons Worcestershire sauce

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon sweet or hot paprika

MIX all ingredients in a medium bowl. Cover and refrigerate. Keeps well for 1 week. Serve with boiled seafood, fried seafood, chicken fingers, wings, or as a salad dressing. Keeps well for 1 week.

How to Make Moist Banana Bread

Here’s a hack that’ll surprise you. It’s a secret ingredient you’d never think to use to make banana bread oh so moist and delicious.

Wait, Banana Bread?

Most baked goods, including banana bread, call for butter or oil. But if you don’t have any on hand, mayonnaise is a great replacement. As an added bonus, it alters the texture, making the banana bread super moist. Baker’s Tip: no need to worry, there’s
no mayo taste at all in the final product!

Add Mayo to Mashed Bananas

It’s as simple as mashing the bananas and adding enough Blue Plate® Mayonnaise to equal 2 ½ cups. Then beat in an egg, sugar, and vanilla extract. Fold the dry ingredients into the banana mixture, and add pecans. Oh, and don’t forget the chocolate chips, even though they’re optional.

Bake, Cool and Enjoy

A yummy after-school snack and a great way to keep your coffee company, our banana bread recipe stays fresh for up to 5 days, and freezes well, too. But it’s so good, it probably won’t last that long!

* Tip: Always keep ripe bananas on hand so you’re ready to make banana bread anytime: peel ripe or over-ripe bananas, and freeze in a zip-top plastic bag. Then thaw before using.

RECIPE: OVER-THE-TOP BANANA BREAD

Ingredients

3 ripe bananas

1 cup Blue Plate® Mayonnaise

1 egg, lightly beaten

1 cup sugar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup pecans

½ cup chocolate chips (optional)

Preparation

PREHEAT oven to 350 degrees. Coat a 9-inch by 5-inch baking pan with nonstick spray.

MASH bananas with a fork in a large measuring cup. Medium bananas should measure about 1 1/2 cups. If this is the case, add the entire 1 cup mayonnaise. If the bananas are larger, add slightly less mayonnaise, probably about ¾ cup, to equal 2 1/2 cups total bananas and mayonnaise.

BEAT in a large bowl the egg, sugar, banana-mayonnaise mixture and vanilla, until mixed well. In a medium bowl, mix flour, baking powder and salt. Fold into banana mixture with pecans (and chocolate chips, if using) just until no streaks of flour can be seen. Turn into the prepared baking pan.

BAKE 1 hour, until a toothpick comes out clean when inserted into the center. Cool on a rack 15 minutes, then remove from pan. Cool completely, then wrap in foil. Keeps well up to 5 days. Freezes well.