Supreme Creole Crab Boil 
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 recipe by @creoleseoul is basically little bites of happiness! Paired with your favorite remoulade or dip, it’s the perfect snack to munch on at game night or to easily impress your guests at your next party.
Ingredients
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1 pound lump crab meat
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2 large eggs
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2 ½ tablespoons mayonnaise
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1 ½ teaspoons Dijon mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon Tony Chachere’s Crab Boil Seasoning
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1/4 cup onion, bell pepper, and celery mix (holy trinity), finely chopped
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2 tablespoons parsley, finely chopped
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1/4 teaspoon or more Tony Chachere’s Creole Seasoning
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1/2 cup panko bread crumbs
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¼ cup melted butter
- Clear
Directions
- Whisk together the eggs, mayo, mustard, Worcestershire sauce, crab boil seasoning, holy trinity, parsley, and Creole Seasoning until fully combined.
- Gently fold in the lump crab and breadcrumbs into the mixture, making sure to not shred the crab meat.
- Take about 1/4 cup of the mixture and form it into a ball and place on a parchment paper-lined baking sheet. Repeat with the remaining mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
- While the crab cakes are chilling or right before you’re ready to bake, preheat oven to 450°F.
- Brush the balls with melted butter, and place in oven to bake for 12-15 minutes, or until they’re lightly browned.
- Serve with remoulade or a dip of your choice and enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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