More Spice Seasoning 
Pepper Sauce 
Skillet Bacon Mac N Cheese
Check out this simple and delicious Skillet Bacon Mac N Cheese recipe by @firehousegrub! With minimal…
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
-
1 Egg, Beaten
-
1/4 Cup Mayonnaise
-
2 Teaspoons Dijon Mustard
-
2 Teaspoons Worcestershire Sauce
-
1 Teaspoon Fresh Lemon Juice
-
1 Teaspoon Tony’s More Spice Seasoning
-
1/2 Teaspoons Tony’s Pepper Sauce
-
2/3 Cup Crackers, Crushed
-
1 Pound Lump Crab Meat
-
2 Tablespoons Butter, Melted
-
8 Sweet Hawaiian-Style Slider Buns or Dinner Rolls
-
Lettuce, Tomato or Pickle for Slider
-
2 Lemons, Sliced into Wedges
-
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cheeseburger Stuffing
Be the holiday hero when you make this stuffing with a Creole twist! Cheeseburger Stuffing by…
Get Recipe