No Salt Seasoning 
Supreme Creole Crab Boil 
Creole Butter & Jalapeno Marinade 
Seasoned Fish Fry Mix 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeEnjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun butter, and creamy Creole aioli come together with Tony Chachere’s seasoning. Every bite is rich, crispy, and full of Southern flavor.
Shop Tony's Flavors In This Recipe
Ingredients
-
French bread loaf
-
For the Aioli:
-
2 tsp lemon juice
-
2 tbsp Tony Chachere’s No Salt Seasoning
-
3/4 cup neutral oil (avocado oil)
-
2 tsp yellow mustard
-
1 large egg
-
For the Cajun Butter:
-
1 cup unsalted butter
-
2 tbsp Tony Chachere’s Supreme Crab Boil Seasoning
-
2 Tbs Tony Chachere’s Hot Pepper Sauce (optional)
-
For the Coleslaw:
-
4 small multicolored carrots, grated
-
1/2 head of green cabbage, thinly sliced
-
juice of 1 lime
-
1/4 cup of aioli (from above)
-
For the Crab:
-
2 medium soft shell blue crabs
-
1 oz Tony Chachere’s Injectable Butter & Jalapeño Marinade
-
2 cups Tony Chachere’s Seasoned Fish Fry Mix
-
Cooking oil, enough to submerge one crab at a time for frying
-
1 cup buttermilk
- Clear
Directions
- In a wide-mouth mason jar with an immersion blender (or in a regular blender), add all ingredients for aioli EXCEPT the oil. Start blending on high, and SLOWLY drizzle in oil until a thick emulsified sauce forms. If the sauce breaks, you can always put it aside and slowly drizzle into a base of 1 egg in the blender to reform.
- Melt butter in a saucepan over medium heat with Tony’s Supreme Crab Boil Seasoning (optional hot sauce). Whisk well, then turn off the heat and keep warm.
- Mix together ingredients for slaw until the desired consistency. 4. Inject each crab directly in the center, through the back, with ½ oz of Tony’s Injectable Butter & Jalapeño Marinade. Allow to sit covered in buttermilk for 15 minutes. Heat frying oil to 350ºF.
- With one wet hand and one dry hand, coat the buttermilk-soaked crab in a bowl wide enough to fit the crabs, filled with Tony Chachere’s Fish Fry Mix. Fry crabs one at a time for 2½ minutes, until crispy and cooked through, flipping halfway.
- Slice bread longways almost all the way through on the side so you can open it to stuff, and in ½ lengthwise and toast if desired. Slather inside of sandwich with aioli, layer with slaw, crab, tomato if desired, and butter drizzle. ENJOY!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Tony’s Cajun Shrimp Curry
Bold Cajun shrimp meets creamy coconut curry in this quick, flavor-packed dish by @CreoleSeoul. With sautéed…
Get Recipe