Spice N' Herbs Seasoning 
Lite Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCitrus, 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.
Ingredients
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1 Pound Chilean Sea Bass Fillet
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1 Egg
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Tony’s Spice N’ Herbs Seasoning, to Taste
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Tony’s Lite Creole Seasoning, to Taste
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A Few Splashes of Vegetable Oil
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8 Ounces Fresh Louisiana Lump Crab Meat
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4-8 Ounces Unsalted Butter, Room Temperature
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3 Ounces Panko Breadcrumbs
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A Couple of Pinches Parsley, Chopped
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1/4 Cup Finely Diced Red Bell Pepper
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A Couple of Splashes of Lemon Juice
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A Few Splashes of Worcestershire Sauce
- Clear
Directions
- To make crab meat topping, in a medium bowl, whip unsalted butter to add a little air.
- Add crab meat, parsley, red bell pepper, egg, Worcestershire sauce, lemon juice and Tony’s Lite Creole Seasoning to taste.
- Set it to the side.
- Slowly add panko.
- In a medium skillet, add a few splashes of vegetable oil over medium-high heat.
- Season sea bass generously on both sides with Tony’s Spice N’ Herbs Seasoning, then pan sear in the skillet about 2 minutes on each side.
- Place sea bass on a baking sheet and top evenly with crab mixture.
- Place in a 375°F preheated oven for 15 minutes.
NOTE:
Serve with your favorite vegetables. A little extra fresh squeeze lemon juice over the top is also good.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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