Crispy Cajun Creole Mushroom Caps

Remove the stems from mushroom caps and dredge in seasoned flour. Dip in buttermilk batter and bread with panko breading. Deep-fry until golden brown and placed in a bowl. Add some melted butter and some Stephani's garlic hot sauce. Sprinkle with Stephani's Cajun Spice. Stir the mixture in the bowl until the mushroom caps are completely coated with spice. Serve with a wedge of lime.