Cajun Corn and Crab Bisque 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 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.

My wife & I love this recipe, but we commonly substitute Lions Mane mushroom for the lump crabmeat when we can harvest a Lions Mane & we both think the lions mane version is better. We do dry sear the lions mane first to get rid of a lot of water, then remove it from the pot & continue as the recipe says. Although we also make our blonde roux after we sauté the veggies, allowing the extra cook with the veggies to further soften them, kinda like you would doing a gumbo, just keep the roux golden blonde. It’s a great alternative if you like harvesting mushrooms.

I did a bit of tweaking adding two small Yukon gold potatoes, two carrots, cubed, and 1/2 & 1/2 instead of heavy cream. I also used clam base instead of chicken broth. Love the variety.

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

Great!!! Changes: added diced fire roasted tomatoes, used canned corn instead of frozen, only used 1 cup of heavy cream and 3 cups of 2% milk. Nice flavor.

This an excellent bisque- hearty, flavorful and really not all that hard to make. I’ve debated adding some potato, but it doesn’t really need it. I thought it was going to be too heavy in the onion, but it really isn’t. The second time I made it, I added 1/4 cup of sherry, very good and I think it could use a bit more. Adding the Cajun powder to taste? Way to vague, I keep adding more and a bit of paprika to give a bit more heat but not too much, I also use twice the crab boil oil. I will perfect this! But as is, excellent!

I have made this recipe a few times now and I absolutely LOVE it! I use zatarains liquid crab and shrimp boil and mine is never ever salty. I tweak my recipe a bit. Once I used fresh gulf shrimp and boiled down my shrimp heads and used a cup of that and a cup of chicken broth. I’ve made this for others and they rave about how good it is. Since I am from the south (less than an hour from New Orleans) it is a big compliment to me to see people going back for seconds and thirds. Thank you for this recipe!!

This was excellent bisque! My boyfriend is a soup lover and he said it's the best he's ever had. Even better the second day. The only thing I changed was I added Old Bay instead of the liquid shrimp/crab boil because I couldn't find it, also used fresh corn I roasted under the broiler and since it had so much onion in it already I left out the green onions. I will definitely be making this again and again!

I made recipe exactly as written but with 2 changes. I didnt have a bay leaf to add, and I added about 1/2 pound of small shrimp. Was fantastic. Keeping this recipe.

Oh this is sooo yummy! I made it with imitation crab to save on cost and crossed my fingers it wouldn't come out horrible. But it's so delicious even with the fake stuff! I couldn't find liquid crab boil but was able to find the stuff that comes in the boil packets, so I grew that in there while it cooked and just removed the bag and squeezed out the excess liquid before serving. I did not have Cajun seasoning on hand so I used Old Bay and added some cayenne. Obviously I did some of my own tweaking out of necessity, but it still came out fabulous! It reminds me a lot of the crab bisque we sometimes get from Zoup--but even better flavor to the bisque! Yummy!

Used lots of tony's and lots of old bay. Lots of pepper, but no extra salt. Just enough heat to make the nose run a bit, but not too much that the baby didn't like it. Roux was golden brown when I did it (didn't cook until it got dark) and it took more like 10-12 minutes of constantly whisking on 60% burner and it turned out excellent. For substitutions... Instead of 2 cups of cream, used 1 cup cream + 1 cup milk. Also, added gumbo file (sassafras) to thicken.

Added more spice - old bay, a whole previously crab boiled garlic bulb and used a creamery milk bought from a farm. Thick whole milk. The best ever with a side of Reislings authentic poor boy bread and the crabs we caught in the Mississippi Sound of the Gulf of America.

I’ll be making this again, no doubt.

This recipe is a straight-up win.

I actually stopped at the halfway mark and threw ice in it, blended it in my blender and then finished it off by simmering to reduce after the ice. Also, I actually just throw the trinity in the roux without separating it, just like the start of a gumbo. And of course, the corn is always leftover from some kind of boil the night before.

This recipe lacks depth and flavor. Tried adding sugar, helped, tried cooking sherry and tomato paste and more butter, helped. Maybe it will be better tomorrow.

Very easy to follow. I doubled the recipe and added extra corn and milk. Wife loved it.

This is one of the best seafood-based chowders I have ever made and possibly - I have ever had. I had a half of a can of refrigerated lump crab meat so, to make up for the amounts of seafood, I also added 1lb large shrimp that i roughly chopped. I also just so happened to have 2 TBLS of tomato paste I needed to use up so I added that during the last min of the saute but before adding the broth/bay leaf. I am not 100% sure that is needed but it does add a depth. I reversed steps 1 and 2, making the browned roux while the soup was simmering. I have never done this before and I think it added a lil’ sumthing special! The only (MINOR!) complaint is the instructions for the Cajun seasoning: simply just listing “to taste” is too vague. I did 3 tsp and thought that was good. Overall, huge hit and felt like we had a date night dinner on a Tuesday night! Kudos Jodi!

pretty good. I added a can of tomato paste to make it a real bisque. I added parsley and tabasco to garnish. I also recommend a seafood broth. and a touch of sherry. The fresher the crab, the better. Also cook it slowly longer. The best lobster bisque I ever made, I thought I overcooked it. Turns out the extended cooking reduced the the cream and broth to pure heaven. Of course I made that broth fresh with a half bottle of brandy. That took half a day. This is an easy version with premade broth which will never be as delicious. Also, make sure your roux is at least light brown. You can get that quickly over medium heat with judicious stirring.

This was soooo delicious! Creamy, spicy comfort food at its finest. I added some quartered petite Yukon gold potatoes, upped the cream and broth, and used extra Cajun seasoning instead of the liquid crab boil (my store didn't have that.) It turned out amazing! Perfect dinner on this chilly evening. Will definitely make again.