More Spice Seasoning 
Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThese creamy, peppery and zesty crab cakes by Chef Nikki Shaw, in partnership with Cuisine Noir, make the perfect sliders for any occasion!
Ingredients
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1 Egg, Beaten
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1/4 Cup Mayonnaise
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2 Teaspoons Dijon Mustard
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2 Teaspoons Worcestershire Sauce
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1 Teaspoon Fresh Lemon Juice
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1 Teaspoon Tony’s More Spice Seasoning
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1/2 Teaspoons Tony’s Pepper Sauce
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2/3 Cup Crackers, Crushed
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1 Pound Lump Crab Meat
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2 Tablespoons Butter, Melted
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8 Sweet Hawaiian-Style Slider Buns or Dinner Rolls
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Lettuce, Tomato or Pickle for Slider
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2 Lemons, Sliced into Wedges
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Parsley, Chopped for Garnish
- Clear
Directions
- In a medium bowl, mix egg, mayonnaise, mustard, Worcestershire, lemon juice, Tony’s More Spice Seasoning and Tony’s Pepper Sauce together until well blended.
- Add cracker crumbs and crab meat to the mixture, then gently fold all the ingredients together with a rubber spatula. Try not to break the lumps of crab meat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with foil and coat with nonstick spray. Using a tablespoon, scoop a heaping portion of the mixture – the size of a golf ball. Using your hands, gently form the mixture into a ball and place on the pan. Drizzle melted butter over the top of each crab cake.
- Bake for 12 minutes or until lightly golden.
- Slice rolls in half, place hot crab cakes inside, then add tartar sauce, lettuce, tomato or pickle and garnish with lemon wedges and chopped parsley.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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