No Salt Seasoning 
30-Minute Steakhouse Marinade 
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 RecipeEat these for dinner or slice and serve them up as a party appetizer to be fully satisfied by this standout recipe from @grillnation. You’re sure to love every savory bite!
Ingredients
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CRAB STUFFING:
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1 can (16 oz) lump crab
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1/2 cup mayo
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1/2 cup crushed ritz crackers
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8 oz shredded mozzarella
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2 tablespoons dijon mustard
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1 lemon juiced
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2 eggs
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2 tablespoons Worcestershire sauce
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1/2 cup chopped scallions
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2 tablespoons Tony’s Chachere’s No Salt
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STEAK:
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2 skirt steaks trimmed
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1 bottle Tony’s Chachere’s Steakhouse Marinade
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3 tablespoons Tony’s Chachere’s No Salt
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1 pack of 6 sub buns or French Bread
- Clear
Directions
- Trim steaks and place in a pan with Tony’s Chachere’s Steakhouse Marinade for 2 hours.
- In a bowl add the crab, mayo, ritz crackers, mozzarella cheese, mayo, dijon mustard,
Worcestershire sauce, scallions, eggs and Tony’s No Salt. Hand mix and place in the fridge for
15 minutes to bind. - Cut bread in half and form a bowl shape by pushing down the center of bread. Add the crab
stuffing mixture. - Add stuffed crab bread to smoker at 350 for 20-30 minutes. Remove and keep warm.
- Grill the steaks and cut into 1” (or smaller) cubes.
- Assemble by topping the crab stuffed bread with the steak and enjoy!
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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…
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