Cajun Corn and Crab Bisque

Cajun Corn and Crab Bisque

74
YOYO78 23

"This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!"

Ingredients

50 m {{adjustedServings}} servings 387 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
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Reviews

74
  1. 95 Ratings

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This was so good I had the impulse to fill the bathtub and roll around in it. My guest at first said it was good, but as he got further down the bowl, to the chunks of crab and corn, he starting...

I did my own tweaking and it came out so good it should be illegal. I used 6 TB butter, 6TB flour for the roux. Then I used 2 TB butter to soften the 1/2 of small onion. I used 1/2 tsp of cajun ...

This soup was amazing! I halved the liquids and used a can of cream corn and 12 oz of crab to use what I had in the cupboard. I'll be making this again for sure!!