No Salt Seasoning 
Supreme Creole Crab Boil 
Roasted Garlic & Herb Marinade 
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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1 1/2 Dozen Blue Crabs, live
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1 bottle Tony’s Roasted Garlic&Herb Marinade
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3 Tbsp Tony’s Supreme Crab Boil
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2 Tbsp Tony’s No salt Creole Seasoning
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2 Sticks of garlic & herb butter, melted
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1/2 cup grated parmesan cheese
- Clear
Directions
- Place live crabs in the freezer for 5 mins, allowing your crabs to go dormant. Once your crabs are dormant you can now handle them without worrying about being pinched.
- Clean crabs, removing the shell, face and lungs “deadman” off of your crab. You can remove the yellow fat from the middle of the crab if you wish, but some prefer to leave it for flavor.
- Once crabs are clean, dump bottle of Tony’s Garlic & Herb marinade over the top of crabs folled by Tony’s crab boil, sprinkled evenly over the top.
- While your crabs are marinating and soaking up all that good Tony’s flavor, get your grill fired up to 350 degrees. Once your grill is up to temp, you want to place your crabs face down on your grill and allow them to cook for 4-5 mins before you flip them all over face up!
- Evenly add melted Garlic & herb butter on each one of your crabs before you sprinkle them with a nice coat of Tony’s no salt seasoning. Followed by a nice dose of your grated Parm on the tippy top. Close the grill and allow 2 mins before pulling them off. Let them cool down a bit and enjoy!!
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