Cajun Corn and Crab Bisque53 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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!!” - by YOYO78
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 387 cal
- 30.1 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"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 ravin..." See moreg. 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."
"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!!..." See more"
"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 season..." See moreing,( 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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