6 tablespoons unsalted butter, divided 1/2 cup chopped sweet type or yellow onion 1 1/2 tablespoon flour 1/2 cup clam juice 2 cups whipping cream 1/2 teaspoon salt 1/4 teaspoon white pepper 1 cup uncooked small shrimp 5 ounces white lump crabmeat 1 dash cayenne pepper (optional)
Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes.
In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.
This sauce is so delicious. I have made it twice & have poured it over lobster, have added lobster to it & ate it as a soup, also have poured it over baked tilapia. Very good! I highly recommend this recipe.
o face December 11, 2013 REVIEW:
The recipe calls for no clam sauce. I used to work there, this is HARDLY the recipe
JEss June 25, 2013 REVIEW:
Expensive to make but good for a special occasions
Member since: Sep 19, 2011
Dgaines September 19, 2011 REVIEW:
This recipe was very simple to make. I bought blue crab claw meat and shrimp while in Louisiana visiting family so I was ready for this one. I did change the recipe a bit though. I left out the heavy cream and added 1 cup instead if half cup of clam juice. I used half cup of shrimp and 1 cup of crab claw meat. I served this over catfish. My wife enjoyed it. Delicious!
stufam6 April 15, 2011 REVIEW:
I thought this recipe was great! Super easy to make the only prepping is chopping the onion. I made a couple changes we added 1 cup of crawfish tails and added about 1 tbs of sugar to make it a little sweeter It was way better than what we get from Papadeaux's and the kids loved it!
Guest Foodie January 11, 2011 COMMENT: Pappadeaux's Alexander sauce has crawfish, shrimp and scallops, no crabmeat, although that sounds good too! They have 3 basic sauces and they're all good. Thanks for sharing.
Guest Foodie January 25, 2010 REVIEW:
I add some Old Bay, Dry Sherry, and a bit of tobasco. That seems to kick it up a step
Guest Foodie March 25, 2009 COMMENT: Tastes good, but I worked in the kitchen of a Deaux for 4 years and you are missing some things... good sauce but not the Alex Sauce you are claimimg it to be.
CDKitchen Staff Reply: Don't just give a negative review, offer some helpful suggestions like, what was missing?
Member since: Apr 6, 2008
pbush3 April 6, 2008 REVIEW:
Good Job. As a former worker at the restauraunt, you have copied the texture and the taste quite remarkably. Add a bit of a dry white wine to it and it's almost there!
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