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!
Looking for some Cajun seafood recipes for dinner? Try Slap Ya Mama’s Seafood Lasagna. Our zesty Cajun lasagna features shrimp, crabmeat, and crawfish complete with Slap Ya Mama’s etouffee sauce to really pack a punch in flavor. See full recipe ingredients and prep time.
- 1 16oz Jar of Slap Ya Mama Etouffee Sauce
- 1 lb Shrimp, Peeled & Deveined
- ½ lb Crab Meat
- ½ lb Crawfish Tails (if available)
- ½ Cup Water
- 12 Lasagna Noodles
- 4 cups Mozzarella Cheese, Shredded
- ¾ Cup Parmesan Cheese, grated
- 15 oz Ricotta Cheese
- 1 Egg
In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish. (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab). Add ½ cup of water. Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally. Remove from heat and let rest.
Bring a large pot of water to a rolling boil. Cook lasagna noodles in boiling water for approximately 12 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese and egg.
Preheat oven to 375 degrees F.
To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish. Arrange 6 lasagna noodles lengthwise over etouffee sauce. Spread half of the ricotta cheese mixture over noodles. Layer with one half of mozzarella over ricotta cheese. Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese. Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese. Cover with foil, making sure it doesn’t touch the cheese.
Bake at 375 degrees F for 20 minutes. Remove foil and bake for another 30 minutes. Cool for 15 minutes before serving. Enjoy!
- 6 medium bell peppers
- 1/2 stick butter
- 1/2 lb. lump crabmeat
- 1/2 lb. small shrimp, peeled, deveined & chopped
- 2 cloves garlic, finely minced
- ¼ cup onion, diced
- ¼ cup bell pepper, diced (use cut off tops)
- 1 jalapeno pepper, diced
- 2 Tbs. Slap Ya Mama White Pepper Blend Cajun Seasoning
- 8-10 Dashes of Slap Ya Mama Cajun Pepper Sauce
- 1/2 cup Italian breadcrumbs
- 1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Cut tops off of bell peppers (set tops aside for later use), remove seeds and rinse. In a large pot of water, boil bell peppers with a little salt for approximately 10 minutes. Drain and set aside. In a large skillet on medium heat combine shrimp, garlic, onion, bell pepper, jalapeno, Slap Ya Mama White Pepper Blend Seasoning and Slap Ya Mama Pepper Sauce. Sauté for approximately 10 minutes or until shrimp are light pink in color. Add crabmeat and sauté for another 5 minutes. Remove from heat. In a large bowl, combine the sautéed mixture, 1 cup of shredded cheddar cheese and breadcrumbs. Mix well until cheese is melted and all ingredients are combined. With a spoon, fill each bell pepper with mixture and top off with remaining shredded cheddar cheese. Place bell peppers standing up in a shallow baking dish, making sure that they don’t fall over. Add 1 cup of water to the bottom of the baking dish and bake for 30 to 35 minutes. Enjoy!
Crab Cake Recipe
Prep Time: 20 Minutes
Ready in: 30 Minutes
Cook Time: 10 Minutes
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 1 (16 ounce) can canned crabmeat drained
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon Slap Ya Mama Original Cajun Seasoning
- Slap Ya Mama White Pepper Blend
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
- 8 ounces buttery round crackers, crushed
- 1 teaspoon dry mustard
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, Slap Ya Mama Cajun Seasoning (White Pepper Blend). Form into ½ inch thick patties. Coat the patties with bread crumbs.
Heat ½ cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.