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20Ingredients
55Minutes
1160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1/4 cup red bell pepper (chopped)
- 1 Tbsp. minced garlic
- 2 cups chicken broth
- 1/2 cup dry white wine
- 3/4 tsp. dried thyme
- 1/2 cup roux (blond, 1/4 cup vegetable oil and 1/4 cup flour)
- 3 1/2 cups heavy whipping cream
- 1 cup corn (cooked)
- 1 tsp. salt
- 1 tsp. hot sauce
- 1 lb. lump crabmeat
- 1 Tbsp. chopped parsley
- 1 Tbsp. green onion (chopped)
- 16 crab claws (optional for garnish)
- corn
- crab
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NutritionView More
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1160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1160Calories from Fat860 |
% DAILY VALUE |
Total Fat95g146% |
Saturated Fat55g275% |
Trans Fat |
Cholesterol830mg277% |
Sodium1360mg57% |
Potassium1290mg37% |
Protein50g |
Calories from Fat860 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A80% |
Vitamin C80% |
Calcium40% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Burton a year ago
Used a can of creamed corn making half recipe. Added more hot sauce than called for. Also added white pepper, onion and garlic powder. Hubby loved it! We
Josh 3 years ago
Came out very nice, though next time I'm going to serve it in bread bowls with croutons for a more varied texture.
King 4 years ago
Spectacular. Next time I’ll substitute 3 cups of half-and-half for part of the heavy cream. I like it a little thinner.
Monique 5 years ago
This was a knock out show stopper! It was easy and fun to make. Great for beginner Cajun cooks. I LOVE the roux technique: mix before you cook?? Why didn't I think of that 15 years ago?! My dad caught the crabs in bayou Des Allemands, Louisiana. The crabs there have the sweetest meat I've ever tasted. My dad's gf grows lemon thyme, super tasty. I found some frozen shrimp peelings in the freezer, so I made a stock and used it instead of chicken stock. We were eating this bisque as a main course, so I used 1 & 1/2 cups of heavy cream and 2 cups of whole milk. (This was basically an excuse so we could eat more.) Those were the only "changes" I made.