Original 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 RecipeThis is a creamy mixture of crab meat, milk, celery, onions, Tony’s Original Creole Seasoning and cheddar cheese. It is delicious eaten by itself or with seasoned crackers.
Ingredients
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8 Tablespoons Margarine
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1 Onion, Chopped
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2 Celery Stalks, Chopped
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4 Tablespoons All-Purpose Flour
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12 Ounces Evaporated Milk
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5 Ounces Evaporated Milk
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2 Egg Yolks, Beaten
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2 Pounds Lump Crab Meat
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3 Tablespoons Tony’s Original Creole Seasoning
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1 Cup Sharp Cheddar Cheese
- Clear
Directions
- Melt margarine in skillet; sauté onions and celery until tender.
- Add flour and blend well; add milk.
- Cook over low heat until thick, stirring constantly.
- Remove from heat; add egg yolks, crab meat, Tony’s Original Creole Seasoning and half of the cheese.
- Transfer to square casserole coated with cooking spray and top with remaining cheese.
- Bake at 350°F for 20 minutes.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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