Dipping sauce for boiled crawfish

Tell them not to dip it. It's not lobster. Damn.

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.

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.

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.

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Only acceptable answer

OTIS2, you win.... I put together both of those

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.

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.

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.