And a Taste of the Sea...

Stop by the Seafood department for some Hatchified accompaniments for your next seafood meal:

Hatch Tartar Sauce: try it on some tasty Tilapia, dusted with Zatarain's Crispy Southern Fish Fri breading and pan fried. The Hatch kick's up the flavor and the creaminess of the sauce cools the heat.

Hatch Cocktail Sauce: you'll love this tomato-based dipper! Perfect with shrimp or crab!

Hatch Remoulade: tartar sauce of France and a "must" for a traditional New Orleans-style seafood Po' Boy. Make your own CM-style Po' Boy with spicy hot Hatch Crabcake!

CM Hatch Crab Po' Boy

Ingredients:

• 1 loaf french bread, split the long way
• CM Hatch Remoulade, to taste
• 2 CM Hatch Crab Cakes (Hot or Mild)
• tomato, sliced
• red onion, sliced
• lettuce

Directions:

• Spread Remoulade on one 1/2 of bread and reshape and press the crabcakes to cover
• Place both halves of the bread in preheated 350 oven to heat crabcakes and toast bread
• Remove from oven and top crabcakes with tomato, onion, and lettuce
• Spread Remoulade on the plain, toasted bread half and place on top of crabcake half
• Cut Po' Boy into 3 or 4 individual servings and enjoy!