BOLD 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 Creole Crab Salad recipe by @tashaliana is the loaded with flavor and makes for a great appetizer at your next party, holiday gathering, or game night!
Ingredients
-
16oz Philips Claw Crab Meat
-
For the Creole Aioli:
-
1 1/2 cup Mayo
-
3 tbsp Dijon mustard
-
1tsp Smoked paprika
-
1tsp Garlic & Onion powder
-
1 1/2 tsp Tony Chachere’s Bold Creole Seasoning
-
1/2 tbsp Balsamic Vinegar
-
1/2 tbsp Lemon Juice
-
1/2 tbsp Pinot Grigio
-
1/2 cup Red Onions
-
1/2 cup Red Bell Pepper
-
1/2 cup Green Bell Pepper
-
1/2 cup Celery finely chopped
- Clear
Directions
- In a medium mixing bowl add the Creole Aioli ingredients and stir until combined.
- Add Claw Crab Meat to a separate mixing bowl, pour in your desired amount of Creole Aioli, mix together.
- Once combined, refrigerate for a minimum of 3 hours or until chilled. Serve with crackers.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
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…
Get Recipe