This corn and crab chowder recipes gets its smoky heat from the addition of ground red pepper and a poblano chile. And using claw meat instead of lump crabmeat also contributes to the robust flavor.
From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.
Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.
