Cajun Boudin Dip
This creamy, cheesy, and dreamy dip recipe by @flychefaldenb is a party essential. Be sure you…Get Recipe
Citrus, butter and Creole seasoning blend together to enhance the flavor this fresh, high-quality white fish. Chef Gason Nelson’s Chilean Sea Bass with Louisiana Lump Crab Meat is the perfect meal for that special evening.
1 Pound Chilean Sea Bass Fillet
Tony’s Spice N’ Herbs Seasoning, to Taste
Tony’s Lite Creole Seasoning, to Taste
A Few Splashes of Vegetable Oil
8 Ounces Fresh Louisiana Lump Crab Meat
4-8 Ounces Unsalted Butter, Room Temperature
3 Ounces Panko Breadcrumbs
A Couple of Pinches Parsley, Chopped
1/4 Cup Finely Diced Red Bell Pepper
A Couple of Splashes of Lemon Juice
A Few Splashes of Worcestershire Sauce
Serve with your favorite vegetables. A little extra fresh squeeze lemon juice over the top is also good.
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