BOLD Creole Seasoning 
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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Ingredients
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16oz Philips Claw Crab Meat
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For the Creole Aioli:
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1 1/2 cup Mayo
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3 tbsp Dijon mustard
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1tsp Smoked paprika
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1tsp Garlic & Onion powder
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1 1/2 tsp Tony Chachere’s Bold Creole Seasoning
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1/2 tbsp Balsamic Vinegar
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1/2 tbsp Lemon Juice
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1/2 tbsp Pinot Grigio
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1/2 cup Red Onions
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1/2 cup Red Bell Pepper
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1/2 cup Green Bell Pepper
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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.
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