No Salt Seasoning 
Supreme Creole Crab Boil 
Creole Butter & Jalapeno Marinade 
Seasoned Fish Fry Mix 
Tony’s Adobo Pork Spare Ribs
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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.
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Ingredients
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French bread loaf
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For the Aioli:
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2 tsp lemon juice
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2 tbsp Tony Chachere’s No Salt Seasoning
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3/4 cup neutral oil (avocado oil)
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2 tsp yellow mustard
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1 large egg
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For the Cajun Butter:
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1 cup unsalted butter
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2 tbsp Tony Chachere’s Supreme Crab Boil Seasoning
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2 Tbs Tony Chachere’s Hot Pepper Sauce (optional)
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For the Coleslaw:
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4 small multicolored carrots, grated
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1/2 head of green cabbage, thinly sliced
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juice of 1 lime
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1/4 cup of aioli (from above)
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For the Crab:
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2 medium soft shell blue crabs
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1 oz Tony Chachere’s Injectable Butter & Jalapeño Marinade
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2 cups Tony Chachere’s Seasoned Fish Fry Mix
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Cooking oil, enough to submerge one crab at a time for frying
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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!
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