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 RecipeSmoked Crab Imperial is one of those dishes that is pure heavenly sin. Girl Carnivore says it’s light and silky, loaded with luscious sweet lump crab and spiced with Tony’s BOLD Creole Seasoning.
Ingredients
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1 Pound Jumbo Lump Crab
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1/2 Cup Mayo
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1 Teaspoon Worcestershire Sauce
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1 Tablespoon Melted Butter
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1 Teaspoon Lemon Juice
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1/2 Onion, Minced
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2 Teaspoons Tony’s BOLD Creole Seasoning, Divided
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Mustard
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1 Egg
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1/2 Teaspoon Parsley, Minced Plus More for Garnish
- Clear
Directions
- Preheat your smoker to 300°F.
- Place the crab in a large bowl.
- Mix the mayo, Worcestershire, butter and lemon juice in a bowl.
- Add the minced onion.
- Mix in 1 teaspoon of the Tony’s BOLD Creole Seasoning and the ground mustard.
- Mix in the beaten egg and the parsley.
- Add the mayo mixture to the bowl with the crab, folding gently to not break up the crab meat.
- Gently spoon into a small 6″ cast iron skillet.
- When ready to smoke, add the wood chunks to the embers and place the skillet over a grate at least 10″ from any flames.
- Cover the smoker and cook for 30-40 minutes until the crab imperial is golden and bubbling.
- Carefully, with heat resistant gloves, remove the skillet from the fire and allow to cool for 5 minutes.
- Garnish with the remaining Creole seasoning and minced parsley or chives.
- Spoon over Smoked Beef Tenderloin or serve as an appetizer.
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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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