Original Creole Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeIndulge in a rich and flavorful creamy poblano crab dip by @firehousegrub. Blending Tony’s and poblano peppers with the delicate taste of crab, perfect for dipping with warm bread or crunchy chips.
Ingredients
-
8 oz fully cooked lump crab meat
-
1 poblano pepper
-
1 cup heavy cream
-
1 big handful of spinach
-
2 cloves of garlic finely chopped
-
1 1/4 cups finely grated Parmesan
-
1/2 cup Colby jack cheese
-
2-3 tsp Tony Chachere’s Original Seasoning
-
1 cup panko bread crumbs
-
4 tbsp butter
- Clear
Directions
- Preheat the skillet to medium heat. Deseed and slice the poblano. Add 1 tbsp of butter and sauté until soft.
- Add minced garlic, crab meat, Tony Chachere’s original seasoning, and 1 tbsp of butter. Continue to cook for a couple of minutes.
- Add in heavy cream and spinach. Bring to a simmer and reduce heat. Continue to simmer until spinach is wilted, stir occasionally.
- Remove from heat and melt in cheeses.
- Melt 2 tbs of butter and add it to panko in a bowl. Stir to combine. Top dip with panko.
- Broil until toasted on top. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Shrimp Chips with Remoulade
These Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in…
Get Recipe