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Dipping sauce for boiled crawfish
Posted on 3/19/10 at 10:36 pm
Posted on 3/19/10 at 10:36 pm
I'm boiling crawfish tomorrow for some folks. They're mostly yankees, and its been my experience that many want a dip for the meat. Anyone have recipe suggestions?
Posted on 3/19/10 at 10:39 pm to skylane
Tell them not to dip it. It's not lobster. Damn.
Posted on 3/19/10 at 10:41 pm to skylane
I've seen cups of Canes sauce at a few different boils....
Posted on 3/19/10 at 10:51 pm to skylane
canes sauce or cocktail sauce is all i've ever seen. They really shouldn't need dip, that just masks the taste. Might as well have some chicken fingers if you're gonna dip 'em.
Posted on 3/19/10 at 10:54 pm to Etiger83
mayo/ketchups/hot sauce/siriachi (sp)
Posted on 3/19/10 at 10:56 pm to skylane
2 options I use:
Cocktail sauce
1 part catsup(1 cup)
1 part chili sauce(1 cup)
horseradish to taste(3 T)
worchestershire sauce(1 T)
lemon juice(1 T)
Tony's(1 T)
Mix and make adjustments to taste. A bit of minced celery makes a nice contrast in texture if you want it.
Dipping Sauce:
A bowl of white vinegar and enough shots of Trappey's Bull or Crystal to give it color. Dip your tail in that and it's like crack...you won't quit.
Cocktail sauce
1 part catsup(1 cup)
1 part chili sauce(1 cup)
horseradish to taste(3 T)
worchestershire sauce(1 T)
lemon juice(1 T)
Tony's(1 T)
Mix and make adjustments to taste. A bit of minced celery makes a nice contrast in texture if you want it.
Dipping Sauce:
A bowl of white vinegar and enough shots of Trappey's Bull or Crystal to give it color. Dip your tail in that and it's like crack...you won't quit.
This post was edited on 3/20/10 at 8:05 am
Posted on 3/19/10 at 11:15 pm to skylane
Maybe a remoulade sauce? But they'll probably expect like melted butter or something yankeeish.
You should definitely offer some type of dip...it will slow them down on peeling.
You should definitely offer some type of dip...it will slow them down on peeling.
This post was edited on 3/19/10 at 11:16 pm
Posted on 3/19/10 at 11:20 pm to Dorothy
quote:They'll be too slow as it is...the cocktail sauce will help to fill them up. Plus, cook extra potatoes...most yankees love 'em and they go great with the sauce.
You should definitely offer some type of dip...it will slow them down on peeling.
Posted on 3/20/10 at 1:08 am to skylane
Believe me, I will impress upon them that no dipping sauce is necessary
Posted on 3/20/10 at 1:24 am to Walt OReilly
quote:
nothing
Only acceptable answer
Posted on 3/20/10 at 7:49 am to JJ27
For some reason Yankees always want to dip
Posted on 3/20/10 at 7:49 am to OTIS2
OTIS2, you win.... I put together both of those
Posted on 3/20/10 at 7:54 am to skylane
quote:Have you ever tasted "most" yankee food? Haiyl, I'd want to dip that stuff in something too..
For some reason Yankees always want to dip
Posted on 3/20/10 at 8:04 am to skylane
That Cocktail sauce recipe is great with the taters. The chili sauce/catsup combo is killer. I put "cocktail sauce" in the 'Ingredients* section at 1st...I meant chili sauce. As for the vinegar sauce, it truely is addicting...even a hard core eater will find it hard to quit dipping.I really load that cocktail sauce with horseradish when I have some good oysters. Let me know how ya'll like the vinegar.
Posted on 3/20/10 at 8:07 am to skylane
I have always found that one who dips his tails will be lucky to eat a pound of crawfish before the table is empty.
Posted on 3/20/10 at 8:11 am to tavolatim
Most dippers aren't the hard core eaters. My wife has to have the cocktail sauce. She loves it with the potatoes. I don't use it with the crawfish...it's good, but I don't.Now, the vinegar is a different story...that's an awesome combination.
Posted on 3/20/10 at 8:17 am to OTIS2
i occasionally dip the taters and sausage in cocktail sauce,, have you ever tried the vinegar combo with scrimps? what you think?
Posted on 3/20/10 at 8:20 am to Ole Geauxt
On shrimp, I'm big on the cocktail sauce, but the vinegar may be too bold. But, I've never tried it. A taste test is in order.
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