re: Thoughts on people who use “crawfish dip.”

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Thoughts on people who use “crawfish dip.”

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As I get older, I find I care less and less how people choose to eat and enjoy their food

I used to use it more as a kid since the crawfish we had weren't seasoned well. I'd rather have well seasoned crawfish and nix the dip, but I don't care if others want to dip. To me, it's like BBQ sauce and BBQ meat. If the meat is well seasoned, I want to taste that meat, but I don't mind a dip in the sauce 1 out of 10 bites.

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Wtf communist town are you from no way it’s in south Louisiana

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I'm from Vermilion Parish, and it's common in that area, too. I don't use it for crawfish typically, but do use it for sides (potatoes, sausage, etc...).

To the person who asked what it is, it usually starts with a base of mayo and ketchup, from there it varies.

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That’s for the potatoes baw

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The best tater dippin sauce

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Nothing like a cracker full of crab eggs and dip

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I have a nephew who called it "cracker sauce" when he was four....and ever after, we've called it cracker sauce, LOL.

Mayo, ketchup, hot sauce, horseradish (a little), worcestershire (a little), and some fresh lemon juice. Everyone has their own spin, but virtually all start with mayo and ketchup. It's different from cocktail sauce (served w/shrimp or crab, but not usually crawfish), as cocktail sauce has no mayo. Whereas tartar sauce has no ketchup, but includes some dill relish, more lemon, and is usually served with fried seafood rather than boiled. (Thus ends my exegesis of the common seafood-accompanying sauces of the DTB region.)

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Thoughts on people who use “crawfish dip.”

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why do you care what other people do?

For all of this discussion, nobody has said anything about vinegar dips. I grew up in the crawfish fields and all of my buddies that are rice/crawfish farmers all put a little of the dry boil in a bowl of vinegar. Some dip the tails in it, others peel a bunch and throw them in to soak and eat them with a fork. Either way, it is the bomb and the vinegar brings out the crawfish flavor. It is the only way to eat crawfish or boiled shrimp. It is dang good with the sausage and mushrooms too.

I will confess, it is not very good with the potatoes.

What type of vinegar? I will need to experiment this crawfish season with these dips.

Plain old white vinegar. Pour a couple ounces in a ramekin and put about 1/2 tsp of the dry boil in it. Feel free to put more boil if you want the crawfish to be hot hot hot. That is it.

At first, just dip the crawfish in the vinegar like a regular dip. If you try the bowl thing I talked about in my previous post, it will be too much for a first timer.

In time, you will want more and more vinegar per crawfish.

It works with the sausage too. Think of the flavor as a pickled sausage with crawfish seasoning. How could it be bad?

Disclaimer: the first time it hits your tongue, it will make you pucker. It may even be unpleasant. Reserve your judgement until you have the chance to Eat four or five crawfish in a row. Once your tongue expects it, you won’t be able to get enough.

If crawfish are done right then save the dip for potatoes but if the crawfish suck dip definitely helps