Corn & Crab Bisque

This Corn & Crab Bisque is rich and creamy with a wonderful Louisiana flavor! Try pairing it with a classic French bread and don’t forget to invite your friends over for a taste.


  • 4 ears of corn, kernels cut from cob
  • 1 pound jumbo lump crabmeat
  • 1 cup butter
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup red bell pepper, diced
  • ¼ minced garlic
  • 1 cup flour
  • 5 cups crab or shellfish stock
  • 4 cups chicken broth
  • 2 cups heavy cream
  • ½ cup green onions, sliced
  • ½ cup parsley, chopped
  • 2 ½ tsp Slap Ya Mama White Pepper Blend Cajun Seasoning


Melt butter in a large pot over medium heat. Add in corn, onions, celery, bell pepper and garlic; cook for 5 to 8 minutes or until onions are translucent. Add in flour and whisk until a white roux is achieved. DO NOT BROWN.

Add stock and broth one ladleful at a time, stirring constantly until all stock and broth is incorporated. Bring to a low boil. Reduce to medium-low heat and cook for 30 minutes.

Stir in heavy cream, green onions, parsley, Slap Ya Mama White Pepper Blend Cajun Seasoning and cook for an additional 3 minutes. Reduce to low heat and gently add in lump crabmeat; try not to break up any lumps. Simmer for 3 to 5 minutes or until crab is warmed through. Serve and enjoy!