Bob's Dipping Sauce for Crawfish,Shrimp or Oyster

2 servings Prep: 5 m Cook: PT0M Total: 5 m Beginner
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Bob's Dipping Sauce for Crawfish,Shrimp or Oyster
Bob's Dipping Sauce for Crawfish,Shrimp or Oyster
A tangy, spicy dipping sauce perfect for fresh boiled crawfish, shrimp, or raw oysters. Made with ketchup, Worcestershire sauce, horseradish, and Tabasco—this quick Louisiana-style sauce is ready in 5 minutes and adds the perfect kick to your seafood boil.

Ingredients

2 servings
  • 1/4 cup ketchup
  • 2 tsp Worcestershire sauce
  • 2 tsp prepared horseradish or more or less to suit your taste
  • 3 shakes of Tabasco

Step-by-Step Instructions

  1. Mix all ingredients together in a small bowl until well combined. Adjust horseradish and Tabasco to your desired heat level.
  2. Start dipping your fresh boiled crawfish or shrimp tails, or spread on your freshly washed shucked oysters!

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Absolutely! This sauce actually tastes better after sitting for 30 minutes to an hour, allowing the flavors to blend. It keeps in the refrigerator for up to a week.

Q: How do I adjust the heat level?

A: Start with less horseradish and Tabasco, then add more to taste. For a milder version, use 1 tsp horseradish and 1-2 shakes of Tabasco. For extra heat, double both.

Tips and Techniques

The sauce is meant to be adjusted to your taste—some folks like it fiery hot, others prefer a mild tang. Mix it up and taste it before serving, then adjust the horseradish and Tabasco until it’s just right for your crowd.

Ingredient Substitutions

  • prepared horseradish: wasabi paste
  • Tabasco: Louisiana hot sauce or Crystal hot sauce

Equipment Needed

  • Small mixing bowl
  • Spoon for stirring

Historical Context

Cocktail-style dipping sauces have been a staple at Louisiana seafood boils for generations. Every family has their preferred ratio of heat to tang, making this one of those recipes that gets passed down and personalized over the years.