Crab Maque Choux Recipe

Name: Crab Maque Choux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips center cut bacon - cut up; 1 medium yellow onion - chopped; 4 large cloves of garlic - chopped; 4 cobs of corn; 1/2 red bell pepper - large dice; 4 large jalapenos - diced; 1 cup cherry tomatoes - halved; 2 ribs celery - diced; 2 cups chicken broth (low salt); 3-4 tablespoons cajun seasoning - try to find a low salt version; 1/2 cup heavy cream; 2 tablespoons gumbo file (ground sasafrass); 1 pound lump crabmeat; minced green onion to serve

Servings: persons

4 strips center cut bacon - cut up
1 medium yellow onion - chopped
4 large cloves of garlic - chopped
4 cobs of corn
1/2 red bell pepper - large dice
4 large jalapenos - diced
1 cup cherry tomatoes - halved
2 ribs celery - diced
2 cups chicken broth (low salt)
3-4 tablespoons cajun seasoning - try to find a low salt version
1/2 cup heavy cream
2 tablespoons gumbo file (ground sasafrass)
1 pound lump crabmeat
minced green onion to serve

1
Heat your skillet to medium - fry the bacon until is starts to get brown and crispy. Add in the onion and cook a couple more minutes, then the garlic, celery, and both peppers. Cut the corn off of the cob - I do this straight into the skillet to save dishes. Add the tomatoes. Now add a couple of tablespoons of cajun seasoning and stir, and then add in the chicken stock.
2
Simmer on medium until the vegetables are tender and most but not all of the stock has evaporated. You can stop at this point and finish it right before serving if you like.
3
Stir in the cream and bring to a simmer - taste and add additional seasoning if it needs it. Right before serving, stir in the file and the crab, and heat through. Serve topped with chopped green onions and a cold beer alongside!

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 strips center cut bacon - cut up, 1 medium yellow onion - chopped, 4 large cloves of garlic - chopped, 4 cobs of corn, and more.

Yes, Crab Maque Choux falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Maque Choux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions