With the perfect blend of citrus, honey and Creole heat, your party guest list is sure to grown when you serve these Crab Stuff Prawns with Crispy Collards by Chef RLI.
Key Ingredient: Seafood/Shellfish
Pan Roasted Lobster with Brandy Cream
Chef RLI’s Pan Roasted Lobster with Brandy Cream combines the decadence of a lobster and brandy with a touch of Creole heat!
Fried Green Tomato Crab Cake Sandwich with Remoulade
Crab cakes sandwiched between two fried green tomatoes and smothered in a flavorful remoulade … this dish by Chef RLI combines Southern favorites with the flavors of citrus and spice.
Easy Cajun Shrimp Quesadillas
It’s a quick and easy lunch, dinner or snack that will excite your taste buds! These Easy Cajun Shrimp Quesadillas by @eatforcheap are perfect and you get to choose what protein to use.
Sweet Corn Soup with Spicy Crab
The sweetness of corn combine with a touch of Creole heat make for a very satisfying and refreshing soup. You have to try this Sweet Corn Soup with Spicy Crab by Chef Cory Bahr.
Fire Roasted Corn, Poblano & Crawfish Hush Puppies
A Mardi Gras season, or anytime, treat with a smoky and peppery flavor! These Fire Roasted Corn, Poblano & Crawfish Hush Puppies with White Truffle Yum Yum Sauce by Chef Ryan André are the perfect appetizer or side dish for any party!
Smoked Crab Imperial
Smoked Crab Imperial is one of those dishes that is pure heavenly sin. Girl Carnivore says it’s light and silky, loaded with luscious sweet lump crab and spiced with Tony’s BOLD Creole Seasoning.
Tony Chachere’s Easy Gumbo
Gumbo is a Louisiana kitchen staple. You can use any of the following to make a good gumbo: peppers, chicken, sausage, or seafood, and thanks to Tony’s Instant Roux Mix and Tony’s Original Creole Seasoning, your homemade gumbo recipe just got a whole lot easier.
Cream of Crab Soup
This is such a creamy and delicious soup you can’t help but want seconds. The Tony’s Original Creole Seasoning along with the onions and parsley give it great flavor! If you like crab meat, you’ll love crab meat soup!
Crawfish Stew Emile
A dark roux stew made with onions, bell pepper, garlic, celery and crawfish tails. It is seasoned to perfection and best served on a bed of steamed rice.
