This Cajun dipping sauce blends mayonnaise, ketchup, and bold Creole seasonings to deliver a fiery, smoky companion for seafood boils. The quick five-minute recipe yields a tangy, heat-forward condiment that transforms shrimp, crab, and crawfish.
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Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.
Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.
Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.
Refrigerate in an airtight container for up to 5 days. No reheating needed; serve cold or at room temperature.
Yes. Mix and refrigerate in an airtight container for up to 5 days. Flavors deepen after a few hours.
Cayenne pepper is optional; start with ¼ teaspoon and add more to taste. You can also reduce Creole seasoning if the sauce is too spicy.
Substitute with ½ teaspoon Old Bay seasoning or skip it and increase Tony Chachere's seasoning by ½ teaspoon for deeper Creole flavor.
Yes. It works as a spread for po'boy sandwiches, a topping for grilled fish, or a dip for fried seafood and vegetables.
Taste and adjust salt and lemon juice first. Both brighten the other seasonings. Then fine-tune cayenne or Creole seasoning for depth.
