Recipe by Witch Doctor

This is as close as I can come to the dish served at Broussard’s

Ingredients Nutrition


  1. Melt butter in soup pot, add crabs and cook until crabs are dry.
  2. Add onions and celery and cook until tender.
  3. Add flour and blend the roux.
  4. Add chicken stock and let simmer at least 30 minutes.
  5. Heat half and half and blend in soup.
  6. Strain soup, add lump crab meat and serve.

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