Description: Garlic, spices and aged peppers mingle together in this basting and marinating sauce adding a zesty spark to any dish. Or, try in your cocktail sauce for boiled seafood. For best results when preparing meats, marinate overnight before cooking.
Unit Size: 10 fl oz. (296mL)
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
| Featured Products | No |
|---|---|
| Nutrition Data | 1 |
| Brand | Tabasco |
| Perishable | 0 |
| Size | 10 fl oz. (296mL) |
| Serving Size | 1 Tbsp. (15mL) |
| Serving per container | 20 |
| Calories | 20 |
| Calories from fat | No |
| Total fat | No |
| Saturated fat | No |
| Saturated fat per unit | No |
| Cholesterol | No |
| Cholesterol per unit | No |
| Sodium | 250 |
| Sodium per unit | 11 |
| Total carbs | 4 |
| Total carbs per unit | 1 |
| Dietary Fiber | No |
| Dietary fiber per unit | No |
| Sugars | 4 |
| Protein | No |
| Vitamin A | No |
| Vitamin C | No |
| Calcium | No |
| Iron | No |
| Organic | No |
| Ingredients | distilled vinegar, water, tomato paste, sugar, salt, dehydrated garlic, spices, TABASCO� pepper sauce (vinegar, red pepper, salt), natural smoke flavor, TABASCO� pepper pulp (red pepper, vinegar, salt). |
Soft Shell Crab Poboy
Ingredients:
Vegetable Oil for deep-frying
1/2 cup all-purpose flour
3 teaspoons Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tablespoons water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths French bread, cut in 1/2 lengthwise
1/2 cup Remoulade Dressing
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices
In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1 teaspoon of the Creole Seasoning, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Creole Seasoning, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs, water, and remaining teaspoon of Creole Seasoning. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Creole Seasoning.
Spread both sides of the French bread with remoulade sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
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