More Spice Seasoning 
Pepper Sauce 
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
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
Cajun Chicken Dumplings
This Cajun Chicken and Dumplings recipe by @MyDiaryOfUs is everything you want in a cozy fall…
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