Crab Maque Choux

By • April 3, 2011 • 21 Comments

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Author Notes: Yesterday we had our first crawfish boil of the season - maque choux is always popular with the crawdad crowd and it's a great large party dish - I make it in our giant 24" iron skillet - but you can easily scale this down. Also, it's not a cake or anything - it won't be ruined if you prefer more of one thing or less of another ... so adjust where you see fit! We use cajun seasonin - Joe's Stuff - you can use whatever kind is your favorite, I do recommend looking for a lower salt variety. - aargersiaargersi

Food52 Review: A great dish for a crowd, this recipe is also a delicious showcase for both jalapenos and crab. The proportion of ingredients is spot-on, and the heat is assertive but not aggressive. A word of caution: Depending on which brand of Cajun seasoning you use, apply it with care -- use too much and you'll end up with an overwhelmingly salty dish. - theediblecomplextheediblecomplex

Serves many

  • 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!
Jump to Comments (21)

Tags: Summer

Comments (21) Questions (0)

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Abbie! I made this tonight with frozen corn. (no cream) and used healthierkitchen's recipe for Cajun seasoning. (see her brown rice jambalaya-ish). It was amazing and wondeul and delicious! Thanks for a great recipe!

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over 3 years ago Waverly

This sounds absolutely wonderful. Congrats on the EP

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks Waverly! We should maybe cook Cajun next time you are in town?

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, next time instead of crabcakes going to make this.

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over 3 years ago JaneMiami

Yum...can't wait! Little bugs overcrowding my fridge, ready for your recipe!! Thanks.

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over 3 years ago JaneMiami

So I can't believe this luck! I'm going to a large crawfish boil tomorrow, & I've asked everyone to save the shells etc for broth, so do you think that the crawfish broth would be too strong to use on this dish?

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi Jane - just saw this! I think the answer depends on the seasoning - we add a LOT to the 'dad pot, so in our case I think it might overpower the crab. BUT - you could also save some tails, and make crawfish instead of crab maque choux, and then the stock would be perfect!

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over 3 years ago Midge

Wow, this looks tasty.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

:)

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Aw, wish we got crawfish around here! This looks super delicious.

Buddhacat

over 3 years ago SKK

aargersi - what is a 'fancy koozie' you refer to in your tags?

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

oops I am answering the wrong ones :-) I think it would be OK to freeze - I havn't tried it (no leftovers!) but everything is cooked so I don't see why not!!!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

oh the beer bottle is in the koozie ....

Buddhacat

over 3 years ago SKK

This sounds great and will be using this in the next couple of weeks. I know I should have this answer but don't - can it be frozen after cooking?

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

the pink and fluffy one in the photo - my friend Tina made it for me!!!!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Sounds delicious! Would it be blasphemous to use frozen corn? I don't think there will be good fresh corn by the time my friends have their annual and ginormous crawfish boil.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Not at all! I have used frozen before - go with what's available! Also it's good with Louisiana Hot Sauce shaken into it if you are a spice monster like me ...

Buddhacat

over 3 years ago SKK

HLA, Where do your friends get their crawfish from?

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

They have them shipped up from Louisiana.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Do they get them shipped from a particular company?

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

They order them from Kenner Seafood, and they are flown up the morning of the party.