A crab and shrimp mixture is layered inside of thin, creamy seafood omelets, which are then covered in a decadent Cheddar cheese sauce.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 large celery stalk, minced
- Cajun seasoning to taste
- 1 cup chicken broth
- 1 ½ cups frozen corn kernels
- 1 bay leaf
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon liquid shrimp and crab boil seasoning
- 1 pound fresh lump crabmeat
- ¼ cup chopped green onions
- ½ teaspoon Worcestershire sauce
- salt and black pepper to taste
- Additional chopped green onions
Instructions
- 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.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 18 g |
| Sodium | 523 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this about 5 times now! Down in Louisiana we use alot of seafood so this is perfect for us.
This is absolutely amazing I always double it and add shrimp. I use cajun and Tony’s creole seasoning. Also I cook it low and slow to let the flavors come together. My family and friends love it!
DELICIOUS! This was as good as I’ve gotten in a high end restaurant! I used the crab meat from leftover boiled crabs and added a couple of the potatoes too.
My kids beg for this again and again! It’s so yummy.
i’ve made this several times. Its easy . and it is a big hit in my family. Never stays around long. Great recipe. Helen
Excellent. Made recipe as stated.
This was a delicious and flavorful soup. I would make this again.
I make this every Christmas, it is fantastic! I like to purée the onions and celery so you don’t have chunks of them. It helps thicken the soup too.
Excellent. It didn’t say how much Cajun spice, so I used 1 tbsp of Tony’s. It was OK for me, but a bit too much for my wife. We will make again, but with 1 tsp of Tony’s.
Unbelievably delicious! I followed the recipe exactly, with a pretty dark roux and served it at a luncheon. One of the ladies was from New Orleans and said it was right up there with the best crab bisques she has ever had in any restaurant. I served it with some home made garlic toast points and it was a huge hit.
This recipe was easy and delicious! Didn’t change a thing-no need! YUMMY !
I can’t stop eating this…
Absolutely loved this! Will definitely make again.
I need to tone down the heat. I ‘loved it. But it overwhelmed some
I couldn’t find the crab boil seasoning
This is best crab recipe I’ve ever tried. I made it as written and added two teaspoons of Tony Chachere’s creole seasoning for my cajun seasoning as suggested by others. I was generous with my measurement of the corn because we like thick soups. I will definitely make this again.
Used leftover boiled crabs that we peeled and Didn’t follow the dry seasoning. used Tony’s and added my own spices to add more flavor and also added 2lbs Of pan seared and seasoned shrimp to make it more filling but overall it was absolutely delish! All our friends and family enjoyed and this will be added to our regular menu during fall and winter for sure! So easy to make too which is always a plus
Excellent mix of flavors. I used cilantro with the onion celery base just as an added flavor
I made this chowder and it was super delicious. I made a few changes I didn’t have quite enough crab so I added shrimp to make up the difference. Fresh garlic and chives out of the garden . I wish I would have had a French loaf of bread that would have made it over the top. I high recommend if you like anything Cajun truly delicious dish!!!
Best Corn and Crab bisque I’ve ever tasted. Wouldn’t Change a thing in this recipe. It’s so easy to make and very little prep.
I have made this many times and ALWAYS to rave reviews…and I am no chef. I like simple recipes and didn’t make this several times because of the length but finally my craving for bisque won and boy am I glad! The only thing I changed is that I use onion powder (to fool my son) and I use shrimp instead of crab. My husband has been a chef in downtown New Orleans for 20 years and he even loves it. Thanks for this AWESOME recipe. ????