Cajun Corn and Crab Bisque

Cajun Corn and Crab Bisque

61 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
YOYO78
Recipe by  YOYO78

“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!!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (61)

Rate This Recipe
Barbara
38

Barbara

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 raving. He wanted seconds but I decided to save the rest for myself. A significant change I made was to use fat free cream. This made it much healthier but, believe me, the flavor was still outstanding.

Emily
28

Emily

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!!

Kathy W.
26

Kathy W.

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 seasoning,( 2 )14oz cans of low sodium chicken broth,1 bag of 14oz frozen baby corn,1 cup fat free half & half, 1 cup lite cream, 1/2 tsp shrimp & crab boil, 1 lb of canned lump crabmeat & salt to taste.UPDATE: I used 1 can of white wine in place of 1 of the 2 cans of broth, and it has a nice complimentary flavor to the crab.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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