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Lola's Southwest Seared Tuna Nachos

1 Tbsp. Lola's Spices Southwest Blend
1 Lb. Tuna *  1 in cubed square
1 Tbsp. Olive oil

Sprinkle Tuna with Lola’s Spices Southwest blend on both sides.  Heat oil in a pan on medium heat, using tongs place tuna in pan and sear on all sides (about 2 minutes each side) or until desired doneness. 

*Use caution and cover while searing by using a lid or grease screen as the oil may splatter.

Allow Tuna to rest for about 2 minutes, then slice tuna to about 1/4 in thick.  

*Serve on Tortilla chips, garnish with avocado, fresh cilantro and Lola’s Spices Fish sauce.


Lola's Spices Southwest Sauce

1 tsp Lola's Spices (Southwest Blend)
1/4 cup Plain Yogurt
1/4 cup Sour Cream
1/2 Lime or Lemon (squeezed)

Combine Lola's Spices, Yogurt, Sour Cream and squeeze ½ lemon or lime and chill in fridge for 20 minutes.

*For a rich citrus flavor add the zest of the lime or lemon!

Lola’s Spices Cajun Crabmeat Stuffed Peppers   

8 oz Lump Crab Meat  

2 tsp Lola’s Spices Cajun Blend  

1 TB  Mayonnaise  

1/4 cup onion finely chopped 

1/4 cup Pork Panko  

1/4 cup Parmesan  

1 egg beaten  

1 dash Worcestershire  

12 Baby Bell Peppers *use tops, finely chopped  

Preheat oven to 350 F.  Spray sheet pan lightly with olive oil. Carefully, remove tops of peppers to create a vessel for stuffing. Reserve 1 tsp Parmesan and Pork Panko for topping. 

Combine all ingredients except for crab meat this should be folded in last.  Spoon mixture into each pepper and garnish with Panko and Parmesan topping.  Bake for about 15 to 18 minutes or until temp of crab meat reaches 160F and browned.   Serve with sauce below!   

Lola’s Spices Remoulade Sauce  

1/4 cup Mayo  

1/4 cup Ketchup  

1/4 cup Dill Relish  

2 Tsp Horseradish   

Combine all ingredients and chill in fridge for 30 minutes.  

Lola's Spices Sautéed Shrimp

1 lb. Shrimp (peel and devein *reserve shells for base of broth)
2 Tbsp. Lola’s Spices Southwest Blend
1 large ripe tomato (chopped)
1 Tbsp. fresh Cilantro *optional
1 Medium onion (finely chopped)
1 Tbsp. Olive oil or butter
1 cup water or beer
1/2 lemon (reserve ½ tsp. zest)

In a medium pan, add water/beer, olive oil/butter and reserved shrimp shells; allow to simmer for about 3 to 5 minutes.  Strain to remove shells and return broth to pan.

Next, add onion, tomatoes and Lola’s Spices Southwest Seasoning Blend and sauté over medium heat until onions are soft about 3 minutes. Next, add shrimp, zest of lemon, cilantro, and squeeze the lemon over the mixture.  Cover with lid, stir occasionally and cook until tails curl and shrimp is fully cooked for an additional 5 minutes. Serve with toothpicks or over crostini. 

Lola's Spices Caribbean Crabmeat Stuffed Mushrooms

8 oz. Lump Crabmeat
16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed)
2 Tbsp. Lola’s Spices Caribbean Blend
1 Tbsp. Fresh Mango (Chopped) *optional
¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping)
¼ Cup Mayonnaise
1 Tbsp. Olive oil
1 egg (slightly beaten)

Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.

Lola's Spices Southwest Crabmeat Stuffed Mushrooms

8 oz. Lump Crabmeat 

16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed) 

2 Tbl Lola’s Spices Southwest Blend 

2 Tbsp. Fresh tomato (Chopped) *optional

 ¼ Cup Panko or Bread Crumbs (reserve 1 Tbl for topping) 

¼ Cup Mayonnaise

1 Tbl. Onion (finely chopped)

1 Tbl. Olive oil 

1 egg (slightly beaten)

Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.

Lola's Spices Cajun Crabmeat Stuffed Mushrooms

8 oz. Lump Crabmeat

 16 oz. White Mushrooms or mini-portabella mushrooms (rinsed and stems removed) 

2 Tbl. Lola’s Spices Cajun Blend 

¼ Cup Panko or Bread Crumbs (reserve 1 Tbsp. for topping) 

¼ Cup Mayonnaise 

1 Tbsp. Onion (finely chopped) 1 Tbsp. Olive oil 

1 egg (slightly beaten) 

Preheat oven to 350 F. Combine all ingredients except for crabmeat.  When thoroughly mixed fold in crabmeat gently. Spoon mixture into mushroom caps and place on olive oiled cookie sheet.  Sprinkle with remaining panko or bread crumbs.  Bake in oven for 15 minutes, serve immediately.