Jalapeño Cheddar Smashburgers
Juicy, cheesy, and full of jalapeño and Creole heat! These tasty Jalapeño Cheddar Smashburgers by Firehouse…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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