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TIPS AND TRICKS... • Spicy Seafood Sauce: Blend one cup of catsup with 3 tablespoons Cravin¹ Creole mix. Stir and refrigerate for at least an hour. Use as a dip for all seafood. • As an Appetizer: Pour Seafood Sauce over 8 oz. cream cheese. Top with shrimp or crab. Serve with crackers. • As a Seasoning: Dip clean fish or boneless chicken breast into 1 or 2 tablespoons dry Cravin' Creole mix. After coating, sauté in a small amount of oil or butter until done. • Add a tablespoon of dry Cravin' Creole mix into your spaghetti or marinara sauce. It really zips up bottled sauces. • Christmas Party Creole: Spread a layer of softened cream cheese on an attractive platter. Place 1 cup of Cravin' Creole Spicy Seafood Sauce (above) over the cream cheese. Spread with fresh baby shrimp. Place a layer of crab over the shrimp. Sprinkle fresh, chopped parsley over the seafood. Squeeze a lemon over it all. Serve with crackers. The red and green colors are especially pretty at Christmas time.
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